Chicken Stir Fry Oriental
Elevate your weeknight dinner with this vibrant and flavorful Chicken Stir Fry Oriental, a quick and healthy dish bursting with bold Asian-inspired flavors. Featuring tender, marinated chicken strips stir-fried to perfection with a colorful medley of red bell peppers, broccoli, carrots, and sugar snap peas, this recipe is as visually stunning as it is delicious. The stir fry is coated in a glossy soy-based sauce enhanced with the warm, aromatic notes of ginger, garlic, and a touch of sesame oil for added depth. A hint of honey balances the savory flavors, while optional chili flakes provide a gentle kick of heat. Ready in just 30 minutes, this dish is perfect for busy weeknights and can be served over steamed rice or noodles for a complete, satisfying meal. Packed with protein and fresh veggies, it’s a wholesome, mouthwatering way to enjoy classic Asian cuisine at home!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 1 medium Red bell pepper, sliced
- 200 grams Broccoli florets
- 1 medium Carrot, thinly sliced
- 150 grams Sugar snap peas
- 2 tablespoons Vegetable oil
- 1 tablespoon Honey
- 0.5 teaspoon Chili flakes (optional)
- 2 stalks Scallions, sliced
- 4 servings Cooked rice or noodles (optional, for serving)
Instructions
Cut the chicken breasts into thin strips and place them in a bowl.
In the bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of cornstarch. Add the chicken strips and toss to coat evenly. Set aside to marinate for 10 minutes.
Prepare the vegetables: slice the red bell pepper, thinly slice the carrot, and separate broccoli into small florets.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of honey, and chili flakes (if using).
Return the cooked chicken to the skillet, and pour the sauce over the chicken and vegetables. Toss everything together and cook for an additional 2-3 minutes until the sauce thickens and coats everything evenly.
Turn off the heat and drizzle with sesame oil. Garnish with sliced scallions before serving.
Serve hot over cooked rice or noodles, if desired. Enjoy your Chicken Stir Fry Oriental!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 36.8 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2377 mg | 51% | |
*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.
