Savory Chicken Stir-Fry
Elevate your weeknight dinners with this quick and flavorful *Savory Chicken Stir-Fry*, a vibrant dish that brings together tender marinated chicken, crisp stir-fried vegetables, and a glossy, umami-packed sauce. Bursting with fresh ingredients like broccoli, bell peppers, and carrots, and enhanced by aromatic garlic, ginger, and sesame oil, this recipe offers a perfect balance of textures and flavors. Ready in just 35 minutes, it's a wholesome, one-pan meal that delivers bold taste while keeping cleanup minimal. Perfect for serving over steamed rice or noodles, this stir-fry is a family-friendly favorite that’s as satisfying as it is simple. With keywords like "quick chicken stir-fry," "easy weeknight dinner," and "healthy stir-fried vegetables," this recipe is a must-try for anyone craving fast, homemade Asian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 200 grams Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
Instructions
Slice the chicken breast into thin strips. In a bowl, mix the chicken with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the cornstarch. Let it marinate for about 10 minutes.
While the chicken is marinating, prepare the vegetables: mince the garlic, grate the ginger, cut the broccoli into florets, julienne the carrot, slice the bell peppers, and chop the onion.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes, or until the chicken is just cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets, carrot, bell peppers, and onion to the pan. Stir-fry the vegetables for 4-5 minutes until they start to soften but are still crisp.
Return the chicken to the pan. Add the remaining 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, sesame oil, salt, and black pepper. Stir everything together to coat the chicken and vegetables evenly.
Cook for 2-3 more minutes until all ingredients are well mixed and heated through. Adjust seasoning if needed.
Garnish with chopped green onions before serving. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.6 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2767 mg | 59% | |
*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.
