Stir-Fried Vegetables and Chicken
Transform your weeknight dinner routine with this vibrant and flavorful Stir-Fried Vegetables and Chicken recipe! Tender strips of marinated chicken breast are stir-fried to perfection alongside a colorful medley of fresh vegetables like crisp red bell pepper, broccoli, and carrots. Infused with the bold flavors of garlic, ginger, and a savory blend of soy sauce, oyster sauce, and sesame oil, this quick and easy dish can be ready in just 35 minutes. Perfectly balanced with a delightful mix of textures and umami-rich seasoning, this wholesome stir-fry pairs beautifully with steamed rice or noodles, making it an ideal choice for a healthy and satisfying meal. Whether you're looking for a low-key dinner or a crowd-pleasing favorite, this chicken and vegetable stir-fry is a must-try, packed with nutrients and irresistible flavor!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 3 stems green onions
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the chicken: cut the chicken breast into thin strips.
In a bowl, combine the chicken strips, 2 tablespoons of soy sauce, and the cornstarch. Mix well to coat the chicken and set aside to marinate for 10 minutes.
Meanwhile, prepare the vegetables: mince the garlic and ginger, slice the red bell pepper, cut the broccoli into small florets, julienne the carrot, and chop the green onions.
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the wok. Add the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, salt, and black pepper. Toss everything together to coat evenly with the sauce and heat through.
Sprinkle the chopped green onions over the stir-fry and give it a final toss.
Serve the stir-fried vegetables and chicken hot with steamed rice or noodles.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6107 mg | 266% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.3 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2276 mg | 48% | |
*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.
