Chicken and Vegetable Stir-Fry
Elevate your weeknight dinner game with this quick and flavorful Chicken and Vegetable Stir-Fry! Packed with tender strips of marinated chicken, vibrant broccoli, crunchy snap peas, sweet red bell peppers, and carrots, this recipe delivers a hearty and balanced meal in just 35 minutes. Infused with the bold flavors of soy sauce, sesame oil, garlic, and ginger, this savory stir-fry is cooked to perfection in a hot wok, creating a irresistibly fragrant dish. Served over fluffy jasmine rice and garnished with fresh scallions, it’s a wholesome, one-pan wonder that’s perfect for busy schedules. Whether you're looking for a quick dinner idea or a healthy meal loaded with protein and veggies, this easy stir-fry is sure to become a family favorite.
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Ingredients
- 500 grams chicken breast
- 60 ml soy sauce
- 30 ml sesame oil
- 15 grams cornstarch
- 200 grams broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 150 grams snap peas
- 3 units garlic cloves
- 5 grams ginger root
- 2 units scallions
- 30 ml vegetable oil
- 400 grams cooked jasmine rice
Directions
Step 1
Slice the chicken breast into thin strips. In a bowl, mix the chicken with 30 ml of soy sauce, 15 ml of sesame oil, and 15 grams of cornstarch. Set aside to marinate for at least 10 minutes.
Step 2
Chop broccoli into bite-sized florets, slice the red bell pepper into thin strips, peel and slice the carrot into thin rounds, and trim the ends of the snap peas.
Step 3
Mince the garlic cloves and grate the ginger root. Thinly slice the scallions, separating the white parts from the green parts.
Step 4
Heat a large wok or frying pan over medium-high heat and add the vegetable oil.
Step 5
Once the oil is hot, add the marinated chicken strips and stir-fry for 4-5 minutes until they are cooked through and slightly browned. Remove the chicken from the pan and set aside.
Step 6
In the same pan, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds.
Step 7
Add the broccoli, bell pepper, carrot, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes until they are vibrant and just tender.
Step 8
Return the cooked chicken to the pan. Add the remaining 30 ml of soy sauce and 15 ml of sesame oil, stirring all the ingredients together until they're well coated and heated through, about 2-3 minutes.
Step 9
Serve the stir-fry over the warm cooked jasmine rice, garnished with the green parts of the scallions.
Nutrition Facts
| Serving size | (1437.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1585.2 |
| Total Fat 75.8g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 33.2g | |
| Cholesterol 385.6mg | 0% |
| Sodium 5993.0mg | 0% |
| Total Carbohydrate 65.9g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 27.7g | |
| Protein 162.9g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 330.3mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2605.1mg | 0% |
Source of Calories