Chinese Chicken and Vegetables
Celebrate the bold and irresistible flavors of Asian cuisine with this vibrant Chinese Chicken and Vegetables stir-fry! Featuring tender, marinated chicken and an array of colorful, crisp vegetables — like broccoli, carrots, red bell peppers, and sugar snap peas — this dish delivers the perfect balance of savory and slightly sweet umami goodness thanks to a rich sauce made with soy sauce, oyster sauce, and hoisin sauce. Ready in just 30 minutes, this quick and healthy stir-fry is perfect for busy weeknights, and it pairs beautifully with steamed rice or noodles for a satisfying meal. Plus, the optional sesame oil and scallion garnish add a fragrant finishing touch to elevate this easy Chinese-inspired dish.
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Recipe Information
Ingredients
- 450 grams boneless skinless chicken thighs (or breasts)
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil (or other neutral oil)
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 200 grams broccoli florets
- 100 grams carrots, thinly sliced
- 1 unit red bell pepper, sliced
- 100 grams sugar snap peas
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 4 tablespoons water
- 1 teaspoon sesame oil
- 2 stalks scallions, chopped for garnish (optional)
Instructions
Cut the chicken into bite-sized pieces and place in a bowl. Add 2 tablespoons of soy sauce and the cornstarch. Mix well and set aside to marinate for 10 minutes.
Prepare the vegetables: Wash and cut the broccoli into small florets, thinly slice the carrots, slice the bell pepper, and trim the ends off the sugar snap peas.
In a small bowl, mix together the remaining 1 tablespoon of soy sauce, oyster sauce, hoisin sauce, water, and sesame oil. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3 minutes, then add the sugar snap peas and cook for another 2 minutes, or until all the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the sauce mixture. Stir everything together and let it cook for 1-2 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
Remove from heat and transfer to a serving dish. Garnish with chopped scallions if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 556 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.
