My Favorite Stir Fry
Get ready to whip up "My Favorite Stir Fry," a quick and flavorful dinner recipe packed with colorful vegetables, tender marinated chicken, and a savory-sweet sauce that’s sure to please. Featuring vibrant broccoli, crisp snap peas, and sweet bell peppers, this dish is elevated with a blend of soy sauce, honey, and sesame oil for a punch of umami. Perfect for busy weeknights, this 35-minute recipe uses simple yet bold ingredients like fresh ginger and garlic to create a restaurant-quality stir fry at home. Serve over fluffy rice or silky noodles and finish with a sprinkle of sesame seeds and green onions for an irresistible final touch! Healthy, easy, and full of flavor, this stir fry will quickly become a go-to favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 inch piece ginger
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- 4 cups cooked rice or noodles (for serving)
Instructions
Slice the chicken breast into thin strips and place in a bowl. Add 1 tablespoon of soy sauce and the cornstarch, then mix to coat. Let it marinate for 10 minutes while prepping the vegetables.
Mince the garlic cloves and grate the ginger. Wash and prepare the vegetables: cut the broccoli into small florets, thinly slice the carrots, slice the red bell pepper, and trim the snap peas.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, honey, and sesame oil. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the marinated chicken to the pan and stir-fry for 3-4 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the pan. Toss in the garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the pan. Stir-fry for 5-6 minutes, until the vegetables are tender but still crisp.
Return the cooked chicken to the pan and pour the sauce mixture over the top. Stir everything together and cook for another 2 minutes, ensuring the sauce evenly coats all ingredients.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately over cooked rice or noodles. Enjoy your vibrant and flavorful stir fry!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 608 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.
