Easy Chinese Dish
Bring the vibrant flavors of China to your table in just 30 minutes with this Easy Chinese Dish! This quick and flavorful stir-fry combines tender strips of marinated chicken, crisp broccoli, sweet red bell peppers, and carrots in a savory oyster sauce infused with garlic, ginger, and soy. With a perfectly balanced hint of sweetness and umami, it’s a wholesome meal that’s as satisfying as it is simple. Perfect for busy weeknights, this recipe is served over fluffy white rice and garnished with fresh scallions for an authentic touch. Whether you're craving restaurant-style Chinese food or just looking to upgrade your dinner game, this one-pan dish is your go-to for delicious, homemade comfort food. Keywords: Easy Chinese stir-fry, quick chicken stir-fry, homemade Chinese recipe, chicken and vegetable dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 large Carrot, sliced thinly
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 3 tablespoons Oyster sauce
- 100 milliliters Chicken stock
- 1 teaspoon Sugar
- 2 stalks Scallions, sliced thinly
- 4 servings Cooked white rice
Instructions
Cut the chicken breast into thin strips and place them in a bowl.
In the bowl, mix the chicken with 2 tablespoons of soy sauce, the cornstarch, and sesame oil. Allow to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet and stir-fry for 4-5 minutes, or until the chicken is fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the carrots, broccoli, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, mix the oyster sauce, the remaining 2 tablespoons of soy sauce, chicken stock, and sugar. Stir well to combine.
Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly and coats the ingredients evenly.
Garnish the stir-fry with sliced scallions and serve immediately over cooked white rice.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 612 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.
