Zingy Chicken Stir Fry
Get ready to energize your weeknight dinners with this Zingy Chicken Stir Fry! Bursting with vibrant colors and bold flavors, this quick and easy dish features tender chicken strips marinated in soy sauce and stir-fried to perfection with crisp veggies like julienned red bell pepper, carrots, and snap peas. The zingy sauce, made with lime juice, honey, sesame oil, and a dash of red chili flakes, delivers a perfect balance of sweetness, tang, and heat. Ready in just 30 minutes, this one-pan wonder is topped with spring onions and sesame seeds for the ultimate finishing touch. Serve it over fluffy rice or noodles, or enjoy it on its own for a light and flavorful meal. Perfect for busy weeknights, this healthy and delicious stir fry is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 count Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 count Red bell pepper, julienned
- 1 count Carrot, julienned
- 100 grams Snap peas
- 1 teaspoon Sesame oil
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Red chili flakes
- 2 count Spring onions, sliced
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Mix well to coat the chicken and let it marinate for 10 minutes.
While the chicken marinates, prepare the vegetables: julienne the red bell pepper and carrot, trim the snap peas, and mince the garlic. Set aside.
In a small bowl, whisk together 1 tablespoon of soy sauce, lime juice, honey, sesame oil, and red chili flakes to create a zingy sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken to the wok in a single layer and cook for 3-4 minutes, flipping once, until lightly golden and just cooked through. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
Add the julienned bell pepper, carrot, and snap peas to the wok. Stir fry for 3-4 minutes until the vegetables are vibrant and slightly tender but still crisp.
Return the cooked chicken to the wok and pour the prepared zingy sauce over everything. Toss well to combine and cook for another 2 minutes until the sauce evenly coats the chicken and vegetables.
Season with salt and black pepper to taste. Remove from heat.
Garnish with sliced spring onions and sesame seeds before serving.
Serve hot over steamed rice, noodles, or enjoy on its own!
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 30.7 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2150 mg | 46% | |
*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.
