Savory Stir-fry with Vegetables and Chicken
Bursting with vibrant, crisp vegetables and tender chicken, this **Savory Stir-fry with Vegetables and Chicken** is a quick, flavor-packed dish that’s perfect for busy weeknights. Marinated chicken is stir-fried to golden perfection, then tossed with a medley of fresh broccoli florets, red bell peppers, carrots, and sugar snap peas. A luscious sauce made with soy sauce, oyster sauce, and hoisin sauce ties it all together, creating a harmonious balance of umami and sweetness. Infused with the aromatic duo of garlic and ginger, this stir-fry delivers bold flavors in just 35 minutes from prep to plate. Serve it over fluffy steamed rice or your favorite noodles for a healthy, satisfying meal the whole family will love. Keywords: easy chicken stir-fry, vegetable stir-fry recipe, quick and healthy dinner, garlic ginger stir-fry.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch piece ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 2 medium carrots
- 1 cup sugar snap peas
- 3 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil to the chicken. Mix well to coat. Let it marinate while preparing other ingredients.
In a small bowl, combine the remaining 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of hoisin sauce. Set aside as the stir-fry sauce.
Mince the garlic cloves and finely grate the ginger.
Slice the red bell pepper into thin strips. Cut the broccoli into small florets. Peel and slice the carrots diagonally. Trim the ends of the sugar snap peas. Chop the green onions into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken strips to the skillet and stir-fry for about 5 minutes or until cooked through and golden brown. 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, stir-frying for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for 3-4 minutes, keeping the vegetables crisp and vibrant.
Add the sugar snap peas and cook for an additional 2 minutes.
Return the cooked chicken to the skillet. Add the stir-fry sauce and green onions. Stir everything together to coat evenly and heat through.
Season with salt and pepper to taste, stirring to combine.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.7 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2450 mg | 52% | |
*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.
