Stir Fry
Transform your weeknight dinner routine with this quick and vibrant Chicken Stir Fry, a one-pan meal packed with bold Asian-inspired flavors. Tender strips of marinated chicken are stir-fried to golden perfection before being combined with a colorful medley of crisp-tender vegetables like broccoli, snow peas, and red bell peppers. The dish is brought together with a rich, savory sauce made from soy sauce, hoisin, and oyster sauce, infused with the warmth of garlic and ginger. Ready in just 30 minutes, this stir fry is perfect for busy nights but versatile enough for entertaining. Serve it over steamed rice or noodles and garnish with green onions and sesame seeds for an extra touch of flavor and texture. It's the ultimate solution for a healthy, delicious, and satisfying meal, all in one wok!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 60 milliliters soy sauce
- 15 grams cornstarch
- 200 grams broccoli florets
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 100 grams snow peas
- 30 milliliters vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 30 milliliters hoisin sauce
- 15 milliliters oyster sauce
- 60 milliliters chicken broth
- 5 milliliters sesame oil
- 2 pieces green onions, sliced
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Start by slicing the chicken breast into thin strips to ensure even cooking.
In a small bowl, prepare the marinade by mixing 30 milliliters of soy sauce and 15 grams of cornstarch.
Add the chicken to the marinade, toss to coat evenly, and let it sit while you prepare the vegetables.
Chop the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snow peas.
In a separate bowl, prepare the stir fry sauce by combining 30 milliliters of soy sauce, hoisin sauce, oyster sauce, chicken broth, and sesame oil. Mix well and set aside.
Heat a wok or large skillet over medium-high heat and add 15 milliliters of vegetable oil.
Once the oil is hot, add the marinated chicken slices. Stir fry for 4-5 minutes until the chicken is golden brown and fully cooked. Remove the chicken and set aside.
In the same wok, add the remaining 15 milliliters of vegetable oil along with the minced garlic and ginger. Stir fry for 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snow peas to the wok. Season with salt and black pepper, then stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok and pour the prepared stir fry sauce over everything.
Toss the chicken and vegetables in the sauce for 2-3 minutes until everything is heated through and well-coated.
Garnish with sliced green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 674 mg | 14% | |
*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.
