Chicken N Vegetable Stir Fry
Bursting with flavor and vibrant colors, this Chicken N Vegetable Stir Fry is a quick and nutritious meal that’s perfect for busy weeknights. Tender, marinated chicken breast is stir-fried to perfection alongside crisp-tender vegetables like red bell peppers, broccoli, carrots, and snap peas, creating a delightful balance of textures. Infused with an aromatic blend of garlic, ginger, and sesame oil, and coated in a bold, savory-sweet sauce featuring soy sauce, hoisin, rice vinegar, and honey, each bite is irresistibly satisfying. Ready in just 30 minutes, this versatile recipe can be served over fluffy rice or noodles for a complete and wholesome dinner. Packed with lean protein, fresh vegetables, and zesty Asian-inspired flavors, this easy stir fry will quickly become a weeknight favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil
- 3 whole (minced) garlic cloves
- 1 teaspoon (grated) ginger
- 1 whole (sliced) red bell pepper
- 2 cups broccoli florets
- 1 large (sliced into thin strips) carrot
- 1 cup snap peas
- 2 whole (chopped) green onion
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 4 servings cooked rice or noodles
Instructions
Slice chicken breast into bite-sized pieces and place them in a mixing bowl.
Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch to the chicken. Mix well and let marinate for 10 minutes.
Prepare the sauce by whisking together 1 tablespoon of soy sauce, hoisin sauce, rice vinegar, and honey in a small bowl. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken pieces in a single layer and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil along with sesame oil. Toss in the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the vegetables (red bell pepper, broccoli, carrot, and snap peas) to the pan. Stir-fry for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss to coat everything evenly.
Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken.
Garnish with chopped green onions and serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 41.8 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2326 mg | 49% | |
*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.
