Rockin Stir Fry
Get ready to jazz up your weeknight dinners with this vibrant and flavorful Rockin' Stir Fry! Packed with tender strips of chicken (or tofu for a vegetarian twist) and a colorful medley of fresh broccoli, bell peppers, carrots, and snap peas, this stir fry is as nutritious as it is delicious. The savory sauce—featuring soy sauce, oyster or hoisin sauce, a touch of honey or maple syrup, and fragrant garlic and ginger—brings the perfect harmony of sweet and umami flavors that coat every bite. Quick to whip up in just 35 minutes, this dish is ideal for busy weeknights and is served over your choice of fluffy rice or noodles. Sprinkle with sesame seeds and green onions for a restaurant-worthy finish. Whether you're meal prepping or diving into a fresh, homemade dinner, this versatile stir fry is sure to rock your taste buds!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast (or tofu for vegetarian option)
- 200 grams Broccoli florets
- 2 medium Carrots (thinly sliced into matchsticks)
- 2 medium Bell peppers (any color, thinly sliced)
- 100 grams Snap peas
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (or hoisin sauce for vegetarian option)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (or any neutral cooking oil)
- 4 servings Cooked rice or noodles
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (chopped, optional for garnish)
Instructions
Prepare all ingredients before starting. Thinly slice the chicken breast (or tofu) into bite-sized strips. Dice vegetables as instructed. Mince garlic and grate ginger.
In a small bowl, prepare the sauce. Mix together soy sauce, oyster sauce, honey, cornstarch, and water until fully combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the chicken (or tofu) to the pan and cook for about 4-5 minutes, stirring frequently, until it is cooked through or lightly golden. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add garlic and ginger, then stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, bell peppers, and snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken (or tofu) to the pan and toss it with the vegetables.
Give the prepared sauce a quick stir, then pour it over the stir fry. Stir everything together and cook for another 2 minutes until the sauce thickens and coats the ingredients evenly.
Drizzle sesame oil over the stir fry, then remove it from heat.
Serve hot over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 41.9 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 431 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2708 mg | 58% | |
*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.
