Stir Fry Chicken and Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Stir Fry Chicken and Vegetables recipe—a healthy, quick, and easy meal that bursts with color and taste! Tender strips of marinated chicken breast are stir-fried to perfection alongside crisp-tender broccoli, carrots, red bell pepper, and snap peas, all coated in a glossy, umami-rich sauce made from soy sauce, oyster sauce, and a touch of honey. Infused with the aromatic goodness of garlic and ginger, this one-pan dish comes together in just 30 minutes, making it a perfect choice for busy weeknights. Pair it with steamed rice or noodles for a wholesome meal that’s packed with protein, fiber, and irresistible flavor. Whether you're cooking for your family or meal prepping for the week, this stir fry is a satisfying, customizable favorite you'll come back to again and again!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 200 grams Broccoli florets
- 2 medium Carrots, thinly sliced
- 1 large Red bell pepper, sliced
- 150 grams Snap peas
- 2 tablespoons Vegetable oil
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- 60 milliliters Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Cut the chicken breast into bite-sized strips and place them in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce and 1 tablespoon of cornstarch to create a marinade.
Pour the marinade over the chicken, mix well, and set aside to marinate for 10-15 minutes.
Prepare the vegetables: chop the broccoli into bite-sized florets, slice the carrots thinly, slice the red bell pepper into strips, and trim the snap peas if necessary.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, honey, and water. Set aside.
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 4-5 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the skillet. Sprinkle with salt and pepper, and stir fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables.
Cook for 1-2 minutes, stirring constantly, until the sauce is evenly distributed and slightly thickened.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 615 mg | 13% | |
*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.
