Colourful Chicken Stir Fry
Bright, fresh, and bursting with flavor, this Colourful Chicken Stir Fry is the ultimate one-pan dinner that’s as easy as it is vibrant. Packed with tender strips of chicken, a rainbow of crisp vegetables—including red and yellow bell peppers, broccoli, snow peas, and carrots—and infused with the bold, aromatic notes of garlic and ginger, this dish is a feast for both the eyes and the palate. A luscious, savory sauce made from soy sauce, oyster sauce, and sesame oil ties everything together, delivering an irresistible umami punch. Ready in just 35 minutes, this quick and healthy stir fry is perfect for busy weeknights and can be served over steamed rice or noodles for a wholesome, satisfying meal. Whether you’re looking for a colorful dinner idea or a healthy chicken recipe that doesn’t skimp on flavor, this stir-fry checks all the boxes!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 200 grams Broccoli florets
- 1 large Carrot
- 100 grams Snow peas
- 3 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Spring onions (green onions)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips and season with a pinch of salt and black pepper. Set aside.
Thinly slice the red and yellow bell peppers. Peel the carrot and cut it into thin matchstick slices. Mince the garlic and ginger. Chop the spring onions into small pieces, keeping the white and green parts separate.
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Mix well and set aside.
Heat the vegetable oil in a large wok or skillet over high heat.
Add the chicken to the hot wok and stir-fry for 3-4 minutes until it is cooked through and slightly browned. Remove the chicken from the wok and set it aside.
In the same wok, add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrot, and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
Add the sliced bell peppers to the wok and stir-fry for another 1-2 minutes.
Return the cooked chicken to the wok and pour in the prepared sauce. Stir everything together until the sauce thickens and evenly coats the chicken and vegetables.
Taste and adjust seasoning if necessary.
Garnish with the green parts of the spring onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 664 mg | 14% | |
*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.
