Easy Chicken Stir Fry and Baked Spring Rolls
Whip up a restaurant-quality meal at home with this Easy Chicken Stir Fry and Baked Spring Rolls recipe—a perfect fusion of vibrant flavors and wholesome ingredients. Juicy strips of soy and hoisin-marinated chicken are stir-fried with crisp-tender vegetables and tossed in an aromatic ginger-garlic sauce, creating a quick and healthy dinner bursting with umami. Paired with golden, oven-baked spring rolls stuffed with a savory cabbage-carrot filling, this recipe delivers all the satisfying crunch of traditional fried rolls but with a lighter, guilt-free twist. Ready in under an hour, this colorful meal is perfect for busy weeknights or casual entertaining, offering a delightful balance of flavors, textures, and simplicity.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 green onion, sliced
- 12 egg roll wrappers
- 3 cups shredded cabbage and carrots mix
- 1 tbsp soy sauce (for spring rolls)
- 1 tsp sesame oil (for spring rolls)
- 1 tsp garlic powder
- 1 cooking spray
Instructions
Start by preparing the chicken for the stir fry. Slice the chicken breasts into thin strips and place them in a medium bowl.
In the bowl, combine soy sauce, hoisin sauce, sesame oil, and cornstarch. Mix well and let the chicken marinate for 10 minutes.
While the chicken marinates, prepare the spring roll filling. In a large bowl, mix the shredded cabbage and carrots mix with soy sauce, sesame oil, and garlic powder.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
To assemble the spring rolls, place an egg roll wrapper on a flat surface. Spoon about 3 tablespoons of the filling near one corner. Fold the wrapper tightly, tucking in the edges as you go, and seal with a bit of water.
Place the assembled rolls seam-side down on the baking sheet. Lightly spray them with cooking spray to help them crisp up. Bake for 18–20 minutes, turning halfway through, until golden and crispy.
Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the marinated chicken to the skillet and cook for 5–7 minutes until cooked through. Remove from the skillet and set aside.
In the same skillet, add the broccoli florets, sliced red bell pepper, and julienned carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
Return the chicken to the skillet along with the cooked vegetables. Toss to combine and cook for an additional 2 minutes so flavors meld together.
Serve the chicken stir fry hot, garnished with sliced green onions, alongside the baked spring rolls.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 43.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3239 mg | 69% | |
*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.
