Chicken and Vegetable Stir-Fry
Whip up a quick, colorful, and healthy dinner with this Chicken and Vegetable Stir-Fry, a perfect balance of tender marinated chicken, crisp garden-fresh veggies, and a savory soy-sesame glaze. Packed with vibrant broccoli, sweet red bell pepper, crunchy snap peas, and carrots, this dish is not only visually appealing but also brimming with nutrients. Infused with the bold flavors of garlic and ginger, it comes together in just 35 minutes, making it an ideal weeknight meal. Serve this wholesome stir-fry over fluffy jasmine rice, and you’ve got a satisfying, restaurant-quality dish in the comfort of your own kitchen. Ideal for busy households, this easy stir-fry recipe is a one-pan wonder that's low on effort but big on taste, perfect for anyone craving a lighter, delicious alternative to takeout.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 60 ml soy sauce
- 30 ml sesame oil
- 15 grams cornstarch
- 200 grams broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 150 grams snap peas
- 3 units garlic cloves
- 5 grams ginger root
- 2 units scallions
- 30 ml vegetable oil
- 400 grams cooked jasmine rice
Instructions
Slice the chicken breast into thin strips. In a bowl, mix the chicken with 30 ml of soy sauce, 15 ml of sesame oil, and 15 grams of cornstarch. Set aside to marinate for at least 10 minutes.
Chop broccoli into bite-sized florets, slice the red bell pepper into thin strips, peel and slice the carrot into thin rounds, and trim the ends of the snap peas.
Mince the garlic cloves and grate the ginger root. Thinly slice the scallions, separating the white parts from the green parts.
Heat a large wok or frying pan over medium-high heat and add the vegetable oil.
Once the oil is hot, add the marinated chicken strips and stir-fry for 4-5 minutes until they are cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds.
Add the broccoli, bell pepper, carrot, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes until they are vibrant and just tender.
Return the cooked chicken to the pan. Add the remaining 30 ml of soy sauce and 15 ml of sesame oil, stirring all the ingredients together until they're well coated and heated through, about 2-3 minutes.
Serve the stir-fry over the warm cooked jasmine rice, garnished with the green parts of the scallions.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 33.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.7 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2605 mg | 55% | |
*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.
