Pin This quick and flavorful stir-fry has become my weeknight dinner hero when time is tight but I refuse to compromise on taste. The creamy dill ranch sauce transforms ordinary chicken and vegetables into something truly crave-worthy in just minutes.
I first created this recipe during a particularly hectic work week when I needed something fast but was tired of the same old quick meals. My family was so impressed they requested it twice the following week.
Ingredients
- Boneless skinless chicken breasts: Choose fresh chicken with a pink color and minimal white striping for the best texture and flavor.
- Red bell pepper: Adds vibrant color and sweet crunch. Look for peppers that feel heavy for their size with tight shiny skin.
- Snap peas: Provide a satisfying crunch and fresh flavor. Select bright green pods that snap easily when bent.
- Red onion: Delivers a more delicate flavor than yellow onions. Choose firm onions with dry papery skins.
- Carrots: Add natural sweetness and nutrition. Select firm carrots with vibrant orange color.
- Ranch dressing: Forms the creamy base of our sauce. A good quality ranch makes a noticeable difference.
- Fresh dill: The star flavor that elevates this dish. Fresh has more impact but dried works in a pinch.
- Lemon juice: Brightens all the flavors. Always use fresh for the best taste.
- Garlic clove: Adds depth to the sauce. Look for firm bulbs with no sprouting.
- Olive oil: Used for stir-frying. Extra virgin isnt necessary here as were cooking at higher heat.
Instructions
- Prepare the sauce:
- Whisk together ranch dressing, dill, lemon juice, garlic, and black pepper in a small bowl until completely combined. The sauce should have a pale green tint from the dill. Make sure to mince the garlic very finely so it distributes evenly throughout the sauce. Set aside to allow flavors to meld while you prepare the other ingredients.
- Cook the chicken:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until it shimmers but doesnt smoke. Add the chicken strips in a single layer without overcrowding the pan. Season with a light sprinkle of salt. Allow the chicken to cook undisturbed for about 2 minutes until golden on the bottom, then stir-fry for another 2-3 minutes until just cooked through with no pink remaining. The chicken should register 165F on an instant-read thermometer. Remove from the skillet and set aside on a clean plate.
- Stir-fry the vegetables:
- Add the remaining tablespoon of olive oil to the same skillet. When hot, add the bell pepper, snap peas, onion, and carrots all at once. Stir-fry continuously for 3-4 minutes, using tongs or a spatula to keep everything moving. The vegetables should become vibrant in color and slightly softened but still maintain their crispness. You want them to be crisp-tender rather than fully soft.
- Combine and finish:
- Return the cooked chicken to the pan with the vegetables. Pour the prepared dill ranch sauce evenly over everything in the pan. Stir well to coat all pieces with the sauce, gently folding to avoid breaking the vegetables. Allow everything to heat together for 1-2 minutes until the sauce is warmed through and slightly thickened from the heat. The chicken will absorb some of the sauce flavors during this final cooking.
Pin Fresh dill is what truly makes this dish special. I grow dill in my herb garden specifically for recipes like this one. The first time I served this to my mother-in-law who is notoriously picky about new recipes she immediately asked for seconds and the recipe to take home.
Serving Suggestions
This stir-fry is wonderfully versatile when it comes to serving options. For a classic presentation, serve it over steamed jasmine rice which absorbs the creamy sauce beautifully. If you are watching carbs, cauliflower rice makes an excellent alternative that still soaks up all the delicious flavors.
For a complete meal with minimal effort, simply add a side of crusty bread to mop up any extra sauce. When I am feeling fancy, I serve this with a side of garlic bread and a simple green salad dressed with lemon vinaigrette for a restaurant-worthy dinner at home.
Ingredient Substitutions
This recipe is incredibly forgiving and adaptable to what you have on hand. No chicken? Shrimp works beautifully and cooks even faster. For a vegetarian version, substitute firm tofu or increase the vegetables and add mushrooms for a meaty texture.
The vegetable combination can be customized based on seasonal availability. Broccoli florets, zucchini, or snow peas all work wonderfully in place of any of the listed vegetables. In winter months when fresh produce is limited, a bag of frozen stir-fry vegetables can be substituted in a pinch.
If you are not a fan of ranch dressing, Greek yogurt mixed with a splash of milk and herbs creates a similar creamy base. For a dairy-free option, coconut milk with a squeeze of lemon provides a different but equally delicious flavor profile.
Storage Tips
This stir-fry stores remarkably well for quick meals throughout the week. Allow leftovers to cool completely before transferring to airtight containers. Properly stored in the refrigerator, the dish will maintain its quality for up to 3 days.
For reheating, the microwave works well for individual portions. Heat on 70% power for 1-2 minutes, stirring halfway through to ensure even warming. For larger portions, gently reheat in a skillet over medium-low heat with a splash of water or chicken broth to revive the sauce.
Pin Enjoy this speedy and satisfying stir-fry as a delicious lean protein and vegetable-packed weeknight meal. It’s a versatile dish that’s sure to become a family favorite.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add more juiciness and flavor. Adjust cooking time as needed for doneness.
- → How can I make this dairy-free?
Substitute a dairy-free ranch dressing to enjoy the creamy sauce without milk ingredients.
- → What vegetables work well in this stir-fry?
Red bell pepper, snap peas, carrots, and red onion add vibrant color and crunch, but you can mix in broccoli or zucchini, too.
- → How do I make it spicier?
Add a pinch of cayenne pepper or a splash of hot sauce to the sauce for extra heat.
- → What can I serve with this dish?
Serve over rice, quinoa, or cauliflower rice for a complete meal.
- → Is this dish gluten-free?
Yes, as long as you check the ranch dressing label to ensure it's made without gluten-containing ingredients.