Quick Chicken Stir Fry
Whip up a vibrant and flavorful dinner in just 30 minutes with this Quick Chicken Stir Fry recipe! Tender strips of marinated chicken are paired with a medley of crisp-tender vegetables like broccoli, carrots, and red bell peppers, all brought to life with a savory-sweet sauce made from soy sauce, honey, and sesame oil. Infused with the bold aromatics of garlic and ginger, this stir fry is the perfect balance of hearty and fresh. Serve it over a bed of fluffy rice or noodles for a complete meal that’s both healthy and satisfying. Ideal for busy weeknights, this easy stir fry is packed with protein and nutrient-dense veggies, making it a family favorite. Don’t forget to garnish with sesame seeds and green onions for an elegant finishing touch!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup carrots, sliced thinly
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (optional for garnish)
- 4 cups cooked rice or noodles (to serve)
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, combine 2 tablespoons of soy sauce and the cornstarch. Stir until smooth, then add the chicken strips to the mixture. Toss to coat and let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and fully cooked. 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 grated ginger, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, honey, and sesame oil. Pour the sauce over the vegetables and stir well to coat.
Return the cooked chicken to the skillet and stir everything together. Cook for an additional 2-3 minutes to heat through.
Sprinkle with chopped green onions and sesame seeds if desired.
Serve immediately over cooked rice or noodles.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 40.1 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 504 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3156 mg | 67% | |
*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.
