Food Network Chicken Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Food Network Chicken Stir Fry recipe! Packed with tender strips of marinated chicken, a colorful medley of crisp veggies like broccoli, red bell pepper, carrots, and sugar snap peas, and a savory sauce infused with soy, hoisin, garlic, and ginger, this dish delivers the perfect balance of taste and texture. Ready in just 30 minutes, it’s an ideal quick and healthy meal for busy families. Serve it over fluffy rice or noodles for a satisfying, restaurant-quality dinner you can enjoy at home. Garnish with sesame seeds and green onions for an extra pop of flavor and visual appeal in this irresistible chicken stir fry! Perfect for fans of easy stir-fry recipes, Asian-inspired meals, and one-pan wonders.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, thinly sliced
- 1 cup sugar snap peas
- 1 cup chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
- 4 cups cooked rice or noodles (optional, for serving)
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 tablespoon of cornstarch. Pour over the chicken and toss to coat. Let it marinate for 10-15 minutes while preparing the vegetables.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrots, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, chicken broth, and sesame oil.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to combine. Cook for another 2-3 minutes, or until the sauce thickens slightly and evenly coats the chicken and vegetables.
Remove from heat and transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired.
Serve hot over cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 34.1 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 481 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2836 mg | 60% | |
*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.
