Chinese Chicken Oven Stir Fry
Bring the bold flavors of Chinese cuisine straight to your kitchen with this easy and delectable Chinese Chicken Oven Stir Fry. Combining juicy, marinated chicken breast with an array of colorful vegetables like broccoli, red bell pepper, and carrots, this recipe is a healthier spin on traditional stir fry without the hassle of stovetop cooking. With a rich, umami-packed sauce made from soy sauce, hoisin, sesame oil, garlic, and ginger, every bite is bursting with savory-sweet perfection. Baked to tender, caramelized goodness, and finished with a drizzle of thickened sauce, sesame seeds, and green onions, this dish is perfect served over steamed rice or noodles. A quick prep time of 20 minutes makes it an ideal weeknight dinner, delivering restaurant-quality results with minimal effort. Keywords: Chinese Chicken Oven Stir Fry, baked stir fry, Asian chicken dinner, easy stir fry recipe, healthy stir fry.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 200 grams broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks green onions (sliced)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces. Place the chicken in a large mixing bowl.
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Pour half the sauce over the chicken pieces and toss to coat evenly. Reserve the remaining sauce for later.
Let the chicken marinate while you prepare the vegetables.
Chop the broccoli florets, red bell pepper, and carrot into bite-sized pieces. Add the vegetables to the marinated chicken in the bowl and toss to combine.
Spread the chicken and vegetable mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-22 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender-crisp.
While the chicken and vegetables are baking, mix the cornstarch and water in a small bowl to create a cornstarch slurry.
Add the reserved sauce to a small saucepan over medium heat. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens, then remove from heat.
Remove the baking sheet from the oven and drizzle the thickened sauce over the chicken and vegetables. Toss everything gently to coat in the sauce.
Transfer the dish to a serving plate or bowl, and garnish with sesame seeds and sliced green onions.
Serve hot with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 611 mg | 13% | |
*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.
