Quick Gourmet Stir Fry
Elevate your weeknight dinners with this irresistible Quick Gourmet Stir Fry recipe, a perfect blend of vibrant vegetables, tender chicken or tofu, and a savory homemade sauce that’s bursting with umami flavors. This speedy dish comes together in just 30 minutes, with fresh ingredients like broccoli, snap peas, red bell pepper, and carrots lending crunch and color to every bite. A simple yet flavorful sauce of soy sauce, oyster sauce, and sesame oil, thickened with cornstarch, coats the stir fry beautifully, while aromatic garlic and ginger add depth. Serve this easy stir fry over fluffy jasmine rice or noodles for a complete, restaurant-quality meal that will impress even the pickiest of eaters. Whether you're craving healthy comfort food or a quick culinary adventure, this recipe has all the elements for a delicious and satisfying dinner. Perfect for busy schedules, yet refined enough for gourmet tastes!
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Recipe Information
Ingredients
- 400 grams Boneless chicken breast or tofu (cubed)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 250 grams Broccoli florets
- 1 large Red bell pepper (sliced)
- 1 medium Carrot (julienned or thinly sliced)
- 150 grams Snap peas
- 3 stalks Green onions (sliced)
- 4 servings Cooked jasmine rice or noodles (optional)
Instructions
In a small bowl, prepare the sauce by mixing soy sauce, oyster sauce, sesame oil, and cornstarch. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed chicken or tofu and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas to the wok. Stir fry for 4-5 minutes, until the vegetables are vibrant and slightly tender but still crisp.
Return the cooked chicken or tofu to the wok. Pour the prepared sauce over the stir fry and toss everything together so it's evenly coated.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Remove from heat, garnish with sliced green onions, and serve hot over jasmine rice or noodles if desired.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.6 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 412 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2232 mg | 47% | |
*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.
