Chicken and Vege Stir Fry
Experience the vibrant flavors and wholesome goodness of this quick and easy Chicken and Vegetable Stir Fry! Packed with tender strips of marinated chicken, crisp broccoli, snap peas, and colorful bell peppers, this dish hits all the right notes for a healthy, satisfying meal. Coated in a savory yet slightly sweet sauce made with soy sauce, oyster sauce, honey, and a touch of sesame oil, every bite bursts with umami perfection. Ready in just 30 minutes, this one-pan wonder is perfect for busy weeknights and can be served over fluffy white rice or noodles for a complete meal. Garnished with sesame seeds and fresh scallions, this recipe is as visually appealing as it is delicious—a true crowd-pleaser for any home cook.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 60 ml Soy sauce
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 200 grams Broccoli florets
- 2 large Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced into strips)
- 150 grams Snap peas
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (minced or grated)
- 60 ml Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 Scallions (sliced, green parts only)
- 4 servings Cooked white rice or noodles (optional, for serving)
Instructions
Cut the chicken breasts into thin strips.
In a bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the chicken strips to the mixture, toss to coat, and marinate for 10 minutes while preparing the vegetables.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and cook for 3-4 minutes on each side until golden brown and fully cooked. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the broccoli florets, carrots, red bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, honey, sesame oil, and 1 tablespoon of cornstarch with 3 tablespoons of water to create the stir-fry sauce.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together and cook for 2-3 minutes until the sauce has thickened and evenly coats the chicken and vegetables.
Sprinkle sesame seeds and sliced scallions over the stir fry as garnish.
Serve hot over cooked white rice or noodles, if desired.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
