Classic Stir-Fried Chicken
Elevate your weeknight dining with this **Classic Stir-Fried Chicken**, a quick and vibrant dish that combines tender, marinated chicken with crisp, colorful vegetables in a savory, flavor-packed sauce. Bursting with the umami goodness of soy sauce, oyster sauce, and aromatic garlic and ginger, this stir-fry is a perfect balance of taste and texture. Fresh ingredients like broccoli, red bell peppers, and carrots bring a delightful crunch, while sesame oil and green onions add fragrant hints of Asian-inspired flair. Ready in just 30 minutes, this versatile recipe is ideal for busy schedules, offering a wholesome protein-and-veggie meal that's delicious on its own or served over fluffy white rice. Perfect for fans of quick dinners, stir-fried recipes, and healthy homemade meals!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 medium carrot
- 2 stalks green onions
- 2 tablespoons oyster sauce
- 0.25 cup chicken broth
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked white rice
Instructions
Start by preparing the chicken. Thinly slice the chicken breast into bite-sized strips. In a medium bowl, mix the sliced chicken with 2 tablespoons of soy sauce, cornstarch, and sesame oil. Ensure the chicken is well coated in the marinade. Let it sit for at least 10 minutes while you prepare the other ingredients.
Mince the garlic cloves and finely grate the ginger. Cut the red bell pepper into thin strips, peel and thinly slice the carrot, and cut the green onions into 2-inch pieces.
In a small bowl, combine the remaining 1 tablespoon of soy sauce, oyster sauce, and chicken broth. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until it is just cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds or until fragrant.
Add the broccoli florets, red bell pepper strips, and sliced carrot to the skillet. Stir-fry for about 3-4 minutes or until the vegetables are just tender-crisp.
Return the cooked chicken to the skillet along with the sauce mixture. Stir well to coat the chicken and vegetables evenly in the sauce, cooking for another 2-3 minutes.
Season with salt and black pepper to taste, then add the green onions and give everything a final toss.
Serve the stir-fried chicken and vegetables over cooked white rice. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.9 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2079 mg | 44% | |
*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.
