Quick Hoisin Chicken Stir Fry
Ready in just 25 minutes, this Quick Hoisin Chicken Stir Fry is the ultimate weeknight dinner that doesn’t skimp on flavor. Featuring tender strips of chicken tossed with crisp broccoli, vibrant red bell peppers, and sweet carrots, this dish is coated in a luscious hoisin-soy sauce blend enhanced by fragrant garlic and ginger. The cornstarch slurry ensures the perfect glossy finish, while a hint of sesame oil elevates every bite. Served over fluffy cooked rice and garnished with fresh green onions and optional sesame seeds, this one-pan recipe is as easy as it is satisfying. Perfect for busy nights, this quick and healthy stir fry delivers bold, takeout-style flavors without leaving your kitchen.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.33 cup Hoisin sauce
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 3 unit Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 2 cups Broccoli florets
- 1 unit Red bell pepper, sliced
- 1 unit Carrot, thinly sliced
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 4 servings Cooked rice
- 2 unit Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
Instructions
Slice the chicken breasts into thin, bite-sized strips and set aside.
In a small bowl, mix together the hoisin sauce, soy sauce, and sesame oil. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until fully dissolved to create a slurry. Set both aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir fry for 5–6 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, stir frying for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, and carrot slices to the skillet. Stir fry the vegetables for 4–5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet and pour in the hoisin sauce mixture. Stir to coat everything evenly.
Slowly add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens, about 1–2 minutes. Adjust seasoning if needed.
Serve the stir fry immediately over cooked rice, garnished with green onions and sesame seeds if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 585 mg | 12% | |
*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.
