Chicken Stir-Fry with Vegetables
Whip up a quick, wholesome, and flavorful dinner with this **Chicken Stir-Fry with Vegetables**, perfect for busy weeknights or a weekend favorite. Tender strips of marinated chicken breast are stir-fried to perfection, then combined with a vibrant blend of crisp vegetables like broccoli, red bell pepper, carrots, and snow peas. Infused with aromatic garlic, fresh ginger, soy sauce, and a touch of hoisin, this dish boasts a symphony of sweet, savory, and umami flavors. Finished with a drizzle of sesame oil, a sprinkle of sesame seeds, and sliced green onions, this stir-fry delivers a restaurant-quality meal in just 30 minutes! Serve it over steamed rice or noodles for a complete, satisfying dish that’s high in protein, packed with veggies, and undeniably delicious. Perfect for fans of quick and easy stir-fry recipes!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper
- 1 large carrot
- 1 cup snow peas
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
Slice the chicken breasts into thin strips.
In a bowl, mix the chicken strips with 2 tablespoons of soy sauce and the cornstarch. Set aside to marinate for 10 minutes.
While the chicken marinates, prepare the vegetables: cut the red bell pepper into thin strips, peel and slice the carrot into thin matches, mince the garlic cloves, grate the ginger, and slice the green onions.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the marinated chicken slices to the hot pan and stir-fry until they are cooked through, about 5 minutes. Remove chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil.
Add the garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper strips, carrot slices, and snow peas to the pan. Stir-fry for 3-4 minutes, or until the vegetables begin to soften but remain crisp.
Return the cooked chicken to the pan.
Add the hoisin sauce, remaining 1 tablespoon of soy sauce, and sesame oil to the pan, tossing everything to coat well.
Cook for an additional 2-3 minutes to heat through and blend the flavors.
Garnish the stir-fry with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 583 mg | 12% | |
*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.
