Chinese Stir Fry
Discover the vibrant flavors of this quick and easy Chinese Stir Fry, a versatile dish packed with fresh vegetables, tender chicken (or tofu for a vegetarian twist), and a savory, umami-rich sauce. Sautéed to perfection in just 15 minutes, this recipe features crisp bell peppers, broccoli, carrots, and snap peas, all tossed in a flavorful blend of soy sauce, hoisin, and optional oyster sauce for added depth. Infused with aromatic garlic and ginger, and finished with a drizzle of sesame oil, this stir fry is as nutritious as it is delicious. Perfect for busy weeknights, serve it over fluffy white rice for a complete meal that the whole family will love.
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Recipe Information
Ingredients
- 1 pound chicken breast (or tofu for vegetarian)
- 4 tablespoons soy sauce, divided
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 green onion, chopped
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 cups white rice (optional, for serving)
Instructions
Slice the chicken breast into thin strips. In a small bowl, combine 2 tablespoons of soy sauce with cornstarch. Add the chicken strips and toss to coat. Let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until fully cooked. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the garlic and ginger, and cook for 30 seconds until aromatic.
Add the red bell pepper, broccoli, carrot, and snap peas to the wok. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
While the vegetables are cooking, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, hoisin sauce, oyster sauce (if using), and sesame oil in a small bowl.
Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes to allow the flavors to meld.
Remove the wok from heat and sprinkle the stir fry with chopped green onions and sesame seeds, if desired.
Serve immediately over cooked white rice, or enjoy on its own for a lighter meal.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 527 mg | 11% | |
*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.
