Description
A quick and easy Chicken Stir Fry recipe that’s perfect for a weeknight dinner. Tender chicken strips, crisp vegetables, and a flavorful sauce come together in this delicious Asian-inspired dish.
Ingredients
Scale
Ingredients:
- 1 lb boneless skinless chicken breasts (sliced into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 cup snap peas
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the Chicken: Toss chicken with soy sauce and cornstarch, then set aside.
- Prepare the Sauce: Whisk together all sauce ingredients.
- Cook the Chicken: Stir-fry marinated chicken until cooked; set aside.
- Stir-Fry Vegetables: Cook broccoli, bell peppers, carrot, snap peas, garlic, and ginger.
- Combine and Serve: Return chicken to the pan, add sauce, and cook until thickened. Serve over rice or noodles.
Notes
- You can swap in other vegetables like mushrooms, zucchini, or baby corn.
- For extra heat, add a pinch of red pepper flakes or a dash of sriracha.
- Leftovers reheat well for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
