Stir Fried Chicken with Gingered Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Stir Fried Chicken with Gingered Vegetables—a quick and wholesome dish bursting with color and taste. Tender strips of marinated chicken are stir-fried to golden perfection, then paired with a medley of crisp vegetables like red bell peppers, broccoli, and carrots, all infused with the warm, aromatic essence of fresh ginger and garlic. The savory soy and oyster sauce blend creates a glossy, umami-rich coating, while a hint of sesame oil adds a nutty finish. Ready in just 30 minutes, this one-pan recipe is perfect for busy schedules and can be served over steamed rice or noodles for a satisfying, restaurant-quality meal at home. Perfect for fans of healthy stir fry recipes and quick dinner ideas!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, fresh (grated)
- 2 cloves garlic cloves, minced
- 1 red bell pepper, sliced
- 200 grams broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into thin strips and place in a bowl.
In the bowl with the chicken, add 1 tablespoon of soy sauce and the cornstarch. Mix to coat the chicken evenly and set aside to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet and stir fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
Add the grated ginger and minced garlic, stirring constantly for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, water, salt, and black pepper.
Pour the sauce over the chicken and vegetables in the skillet. Stir fry for an additional 2-3 minutes until everything is well coated and heated through.
Remove the skillet from heat and garnish with chopped green onions.
Serve the stir fry immediately over steamed rice or noodles.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.6 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2714 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.
