Oriental Chicken Stir Fry
Dive into a world of bold flavors with this Oriental Chicken Stir Fry, a quick and easy dinner that’s bursting with vibrant colors and savory-sweet aromas. Tender strips of marinated chicken are stir-fried to perfection before being combined with a crisp medley of fresh vegetables, including red bell peppers, broccoli, and carrots. A rich, umami-packed sauce made with soy sauce, hoisin sauce, and rice vinegar adds depth, while sesame oil, garlic, and ginger deliver an irresistible fragrance. Finished with a sprinkle of sesame seeds and green onions, this 30-minute stir fry is a versatile dish that pairs beautifully with steamed rice or noodles. Perfect for busy weeknights, this recipe is a healthy and delicious option that brings restaurant-quality Asian flavors to your table.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons sesame oil
- 1 medium red bell pepper
- 200 grams broccoli
- 1 large carrot
- 2 stalks green onion
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the chicken. Mix well to coat evenly, then set aside to marinate for 10 minutes.
Mince the garlic and ginger. Slice the red bell pepper into thin strips. Cut the broccoli into small florets. Julienne the carrot, and finely chop the green onions.
In a small bowl, prepare the stir-fry sauce by mixing 2 tablespoons of soy sauce, hoisin sauce, and rice vinegar. Set aside.
Heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
Add the marinated chicken to the hot pan and stir-fry for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining vegetable oil. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan. Pour in the prepared stir-fry sauce and mix everything together. Allow it to cook for 1-2 minutes until the sauce slightly thickens and evenly coats the chicken and vegetables.
Season with salt and black pepper to taste. Sprinkle sesame seeds and chopped green onions on top before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 704 mg | 15% | |
*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.
