Ez Asian Chicken or Turkey Stir Fry
Whip up a flavorful and fuss-free dinner with this Ez Asian Chicken or Turkey Stir Fry, a quick and healthy meal perfect for busy weeknights. Packed with vibrant vegetables like carrots, broccoli, and bell peppers, this dish combines tender strips of chicken or turkey with a savory sauce made from low-sodium soy sauce, oyster sauce, and fragrant sesame oil. Fresh garlic and ginger add a bold, aromatic kick, while a simple cornstarch slurry thickens the sauce to perfection. Ready in just 30 minutes, this stir-fry is a versatile, one-pan wonder that pairs beautifully with steamed rice or noodles. Whether you're looking for a nutritious family meal or meal-prep inspiration, this easy Asian-inspired stir-fry delivers on flavor and simplicity.
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Recipe Information
Ingredients
- 500 grams Chicken breast or turkey breast (boneless, skinless)
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable oil
- 2 medium Carrots, julienned
- 2 cups Broccoli florets
- 1 medium Bell pepper (red or yellow), sliced
- 3 stalks Green onions, sliced
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 4 servings Cooked rice or noodles (optional)
Instructions
Cut the chicken or turkey into thin strips and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Set aside.
In a separate small bowl, combine the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken or turkey to the skillet. Stir-fry for 3-4 minutes until the meat is cooked through and no longer pink. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the carrots, broccoli, and bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken or turkey to the skillet and mix with the vegetables.
Pour the sauce over the stir fry and toss to coat evenly.
Add the cornstarch slurry to the skillet and stir well. Cook for 1-2 minutes until the sauce thickens.
Remove from heat and garnish with sliced green onions.
Serve hot with cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.7 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2744 mg | 58% | |
*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.
