Oriental Stir Fry
Dive into the vibrant flavors of our Oriental Stir Fry, a quick and colorful dish that’s perfect for weeknight dinners or meal prep. Packed with tender chicken or tofu, crisp broccoli, sweet red bell pepper, snow peas, and earthy mushrooms, this recipe combines fresh, wholesome ingredients with a savory blend of soy sauce, oyster sauce, and sesame oil for an irresistible umami punch. The stir fry is flavored with fragrant garlic and ginger, creating an aromatic experience that comes together in just 30 minutes. Serve it over steaming rice or noodles for a satisfying meal that’s as nutritious as it is delicious. This versatile dish lets you customize with proteins and veggies, making it an ideal go-to for families or anyone craving quick Asian-inspired comfort food. Perfectly balanced and irresistibly flavorful, it’s a stir fry recipe you’ll keep coming back to.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Chicken breast (or tofu for a vegetarian option)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 Red bell pepper, sliced
- 200 grams Broccoli florets
- 1 Carrot, julienned
- 100 grams Snow peas, trimmed
- 100 grams Mushrooms, sliced
- 2 Green onions, chopped
- 2 tablespoons Vegetable oil
- 4 cups Cooked rice or noodles (for serving)
Instructions
Slice the chicken breast (or tofu) into thin strips and place it in a mixing bowl.
Combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of cornstarch, and pour the mixture over the chicken. Toss to coat and set aside to marinate for 10 minutes.
Prepare the vegetables by slicing the red bell pepper, julienning the carrot, chopping the green onions, and trimming the snow peas. Set all prepped vegetables aside.
Heat a wok or large skillet over medium-high heat, and add 2 tablespoons of vegetable oil.
Add the marinated chicken (or tofu) to the wok and stir fry for 3–4 minutes until cooked through. Remove from the wok and set aside.
In the same wok, add 1 tablespoon of sesame oil along with the minced garlic and ginger. Stir fry for 30 seconds until fragrant.
Toss in the red bell pepper, broccoli, and carrot, and stir fry for 2–3 minutes. Next, add the snow peas and mushrooms, cooking for another 2 minutes until the vegetables are tender-crisp.
Return the chicken (or tofu) to the wok and stir everything together.
Add the remaining 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Stir well to coat everything evenly.
Sprinkle the chopped green onions over the stir fry and give it a final toss.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 22.6 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 478 mg | 37% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2852 mg | 61% | |
*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.
