Chinese
Dive into the vibrant flavors of this classic Chinese-inspired stir-fry recipe, a perfect balance of tender marinated chicken, crisp vegetables, and a delectable umami-rich sauce. Featuring fresh ingredients like broccoli, carrots, and red bell peppers, this dish is enhanced with the bold flavors of soy sauce, oyster sauce, and aromatic sesame oil. Quick and easy to make, with just 20 minutes of prep and 15 minutes of cooking time, this dish is ideal for a weeknight dinner that serves four. Serve it over fluffy white rice for a wholesome, satisfying meal that rivals your favorite takeout. Whether you're craving a taste of Chinese cuisine or looking for a colorful and nutritious stir-fry, this recipe delivers on every level!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 200 grams Broccoli
- 2 Carrots
- 1 Red bell pepper
- 2 stalks Green onions
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 4 cups Cooked white rice
Instructions
Slice the chicken breast into thin strips and marinate with 2 tablespoons of soy sauce and cornstarch. Set aside for 10 minutes.
Peel and finely mince the garlic and ginger. Slice the broccoli into florets, julienne the carrots, and cut the red bell pepper into strips. Slice the green onions diagonally.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, carrots, and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the pan and add the remaining 1 tablespoon of soy sauce, oyster sauce, sesame oil, and white pepper. Stir to combine and cook for an additional 2 minutes to heat everything through.
Garnish with sliced green onions and serve immediately with cooked white rice on the side.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.1 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3384 mg | 72% | |
*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.
