Surprising Chicken Stir Fry
Transform your weeknight dinners with this vibrant and flavor-packed recipe for Surprising Chicken Stir Fry! This quick and easy dish features tender strips of marinated chicken, perfectly seared and paired with a rainbow of crisp, sautéed vegetables like broccoli, snap peas, and red bell peppers. The dish is elevated with a savory, tangy sauce made from hoisin, soy sauce, rice vinegar, and a drizzle of sesame oil, making every bite irresistibly delicious. With just 35 minutes from start to finish, this stir fry comes together in a flash, making it perfect for busy nights. Serve it over steamy white or nutty brown rice, and top it with green onions and sesame seeds for a satisfying, wholesome meal that rivals your favorite takeout—but with a fresh, homemade twist.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 unit garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 unit red bell pepper, sliced
- 2 cups broccoli florets
- 1 unit carrot, julienned
- 1 cup snap peas
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 unit green onions, chopped
- 1 tbsp sesame seeds (optional)
- 2 cups cooked white or brown rice (for serving)
Instructions
Slice the chicken breasts into thin strips and place them in a bowl. Add 2 tablespoons of soy sauce and the cornstarch. Mix well to coat and let marinate for 10 minutes while you prepare the vegetables.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook for 3-4 minutes, stirring occasionally, until they are lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring quickly for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, carrot, and snap peas to the skillet. Stir fry the vegetables for 3-5 minutes until they are tender-crisp but still vibrant in color.
Return the cooked chicken to the skillet. Add the hoisin sauce, remaining 1 tablespoon of soy sauce, rice vinegar, and sesame oil. Toss everything together to coat evenly in the sauce.
Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove the skillet from heat and garnish the stir fry with chopped green onions and sesame seeds if desired.
Serve immediately over cooked white or brown rice for a complete meal.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 572 mg | 12% | |
*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.
