Description
A quick and flavorful Chicken Stir Fry recipe that is perfect for a busy weeknight dinner. Tender chicken strips stir-fried with colorful vegetables in a savory sauce, served over steamed rice or noodles.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken breasts (sliced into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (thinly sliced)
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Marinate Chicken: Toss chicken with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Stir Fry: Cook marinated chicken until browned. Set aside. Stir-fry vegetables. Add garlic and ginger. Return chicken to pan. Add sauce. Cook until thickened.
- Serve hot, garnished with sesame seeds and green onions.
Notes
- Serve over steamed rice or noodles.
- Use pre-cut frozen stir-fry vegetables to save time.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free hoisin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
