Chicken Oriental Stir Fry
Transform your weeknight dinners with this vibrant and flavorful Chicken Oriental Stir Fry, a quick and healthy meal ready in just 30 minutes! Tender strips of marinated chicken are stir-fried to perfection and tossed with a colorful medley of crisp vegetables like red bell pepper, broccoli, and snap peas. Coated in a rich, savory sauce made with hoisin, oyster sauce, and sesame oil, this dish delivers bold Asian-inspired flavors that will delight your taste buds. Perfectly paired with steamed white or brown rice and garnished with sesame seeds and sliced green onions, this easy stir-fry makes a wholesome, restaurant-quality meal right in your own kitchen. Whether you're seeking a quick dinner idea or a wholesome family favorite, this chicken stir fry is a go-to option for busy nights!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 piece red bell pepper, julienned
- 1 piece carrot, thinly sliced
- 200 grams broccoli florets
- 150 grams snap peas
- 3 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional, for garnish)
- 2 pieces green onions, sliced (optional, for garnish)
- 4 cups cooked white or brown rice (for serving)
Instructions
Cut the chicken breasts into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the chicken. Mix well to coat evenly and set aside to marinate for 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for 3-5 minutes until fully cooked and golden brown. 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 grated ginger and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, combine the hoisin sauce, oyster sauce, remaining 2 tablespoons of soy sauce, and sesame oil. Mix well to create the stir-fry sauce.
Return the cooked chicken to the skillet and pour the stir-fry sauce over the chicken and vegetables.
Stir well to coat everything evenly with the sauce. Cook for an additional 2 minutes to heat through.
Remove from heat and transfer the stir-fry to a serving dish.
Garnish with sesame seeds and sliced green onions, if desired.
Serve hot over cooked white or brown rice.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 652 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.
