My Stir Fry
Transform your weeknight dinner routine with "My Stir Fry," a quick and vibrant dish that's bursting with flavor and packed with tender chicken and crisp vegetables. This balanced stir fry combines thinly sliced chicken breast marinated in soy sauce and cornstarch for a velvety texture, alongside a medley of colorful vegetables like broccoli, red bell pepper, snap peas, and carrots. Tossed in a savory stir fry sauce featuring oyster and hoisin sauces, with a hint of sesame oil, this recipe delivers restaurant-quality results in just 30 minutes. Perfect for busy evenings or meal prep, serve this irresistible stir fry over steamed rice or noodles and top with sesame seeds and fresh green onions for a visually stunning and delicious finish. Let this easy, one-pan recipe become your go-to for healthy and flavorful dinners!
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Recipe Information
Ingredients
- 400 grams chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 carrot, sliced thinly on the bias
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup snap peas
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 3 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions
In a mixing bowl, combine the sliced chicken breast with 2 tablespoons of soy sauce and the cornstarch. Mix well and let it marinate for 10 minutes.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, hoisin sauce, water, and sesame oil to make the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until fully cooked. 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, cooking for 30 seconds until fragrant.
Add the carrot slices, broccoli florets, red bell pepper strips, and snap peas to the skillet. Stir fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the stir fry sauce over the chicken and vegetables, tossing everything together to coat evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly and everything is heated through.
Remove from heat and transfer the stir fry to a serving dish. Garnish with sliced green onions and sesame seeds if desired.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 478 mg | 10% | |
*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.
