Vegetable Chicken Stir Fry
Bursting with vibrant colors and bold flavors, this Vegetable Chicken Stir Fry is the ultimate quick and healthy weeknight dinner. Tender strips of chicken breast are perfectly seasoned and cooked to juicy perfection, then tossed with a medley of fresh vegetables like broccoli, carrots, red bell pepper, and snow peas for a crisp-tender bite. The dish is brought together with an irresistible homemade stir-fry sauce made from soy sauce, oyster sauce, sesame oil, and a touch of ginger and garlic for warmth and depth. Ready in just 35 minutes, this one-pan recipe is not only easy but also customizable—perfect over steaming rice or your favorite noodles. Ideal for busy nights or meal prep, this colorful stir fry is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 cups broccoli florets
- 2 medium carrots
- 1 medium red bell pepper
- 1 cup snow peas
- 3 cloves garlic cloves
- 1 inch piece ginger
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 2 scallions
- 0.25 teaspoon salt
- 0.125 teaspoon pepper
Instructions
Slice the chicken breast into thin strips and season lightly with salt and pepper. Set aside.
Cut the broccoli into small florets, slice the carrots into thin rounds, julienne the red bell pepper, and trim the ends off the snow peas. Mince the garlic and finely grate the ginger.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until they are fully cooked. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, carrots, bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the stir-fry sauce over the mixture and toss everything together to coat evenly.
Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly and everything is heated through.
Remove the stir fry from the heat and garnish with chopped scallions.
Serve immediately over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2535 mg | 54% | |
*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.
