Chinese Chicken and Vegetables

Celebrate the bold and irresistible flavors of Asian cuisine with this vibrant Chinese Chicken and Vegetables stir-fry! Featuring tender, marinated chicken and an array of colorful, crisp vegetables — like broccoli, carrots, red bell peppers, and sugar snap peas — this dish delivers the perfect balance of savory and slightly sweet umami goodness thanks to a rich sauce made with soy sauce, oyster sauce, and hoisin sauce. Ready in just 30 minutes, this quick and healthy stir-fry is perfect for busy weeknights, and it pairs beautifully with steamed rice or noodles for a satisfying meal. Plus, the optional sesame oil and scallion garnish add a fragrant finishing touch to elevate this easy Chinese-inspired dish.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 450 grams boneless skinless chicken thighs (or breasts)
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 3 tablespoons vegetable oil (or other neutral oil)
• 3 cloves garlic cloves, minced
• 1 teaspoon ginger, minced
• 200 grams broccoli florets
• 100 grams carrots, thinly sliced
• 1 unit red bell pepper, sliced
• 100 grams sugar snap peas
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 4 tablespoons water
• 1 teaspoon sesame oil
• 2 stalks scallions, chopped for garnish (optional)

Directions

Step 1

Cut the chicken into bite-sized pieces and place in a bowl. Add 2 tablespoons of soy sauce and the cornstarch. Mix well and set aside to marinate for 10 minutes.

Step 2

Prepare the vegetables: Wash and cut the broccoli into small florets, thinly slice the carrots, slice the bell pepper, and trim the ends off the sugar snap peas.

Step 3

In a small bowl, mix together the remaining 1 tablespoon of soy sauce, oyster sauce, hoisin sauce, water, and sesame oil. Set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 6

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3 minutes, then add the sugar snap peas and cook for another 2 minutes, or until all the vegetables are tender-crisp.

Step 7

Return the cooked chicken to the skillet and pour in the sauce mixture. Stir everything together and let it cook for 1-2 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

Step 8

Remove from heat and transfer to a serving dish. Garnish with chopped scallions if desired. Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1227.0g)

Amount per serving	% Daily Value*
Calories	1558.9

Total Fat 73.6g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 383.0mg	0%
Sodium 3404.8mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 18.1g	0%
Total Sugars 22.2g
Protein 159.9g	0%

Vitamin D 0IU	0%
Calcium 271.9mg	0%
Iron 9.7mg	0%
Potassium 2030.5mg	0%

*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.

Source of Calories

Fat: 42.5%

Protein: 41.1%

Carbs: 16.4%