Chicken and Vegetable Stir Fry
Savor the vibrant flavors and quick convenience of this Chicken and Vegetable Stir Fry, a perfect one-pan meal packed with tender chicken, crisp veggies, and a savory-sweet sauce. Featuring a colorful medley of broccoli, bell peppers, carrots, and green beans, this dish is brought to life with aromatic garlic, ginger, soy sauce, and oyster sauce. A touch of sesame oil and a sprinkling of sesame seeds add the perfect finishing touch. Ready in just 35 minutes, this healthy stir fry is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Bursting with textures and bold flavors, this recipe is sure to impress and satisfy your cravings for a wholesome, home-cooked meal!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 200 grams broccoli florets
- 1 bell pepper
- 1 carrot
- 100 grams green beans
- 1 onion
- 1 inch piece ginger
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
Thinly slice the chicken breast into strips and place them in a bowl. Add 2 tablespoons of soy sauce and cornstarch to the bowl, mixing well to coat the chicken. Let it marinate for about 10 minutes.
While the chicken is marinating, prepare the vegetables: mince the garlic cloves, chop the broccoli into bite-sized florets, slice the bell pepper and carrot into thin strips, trim the green beans, thinly slice the onion, and grate or mince the ginger.
In a small bowl, mix the remaining tablespoon of soy sauce with the oyster sauce and chicken broth. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add the marinated chicken strips and stir-fry until they are no longer pink and just cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil if needed, and add the minced garlic, ginger, and sliced onion. Stir-fry for about 1 minute until fragrant.
Add the broccoli, bell pepper, carrot, and green beans to the pan. Stir-fry the vegetables for about 3-4 minutes until they start to become tender yet still crisp.
Return the cooked chicken to the pan with the vegetables. Pour the sauce mixture over the contents of the pan, stirring everything together to evenly coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Turn off the heat and drizzle the sesame oil over the stir-fry. Stir once more to combine.
Transfer the stir fry to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.7 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2800 mg | 60% | |
*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.
