Chinese Stir Fry

Discover the vibrant flavors of this quick and easy Chinese Stir Fry, a versatile dish packed with fresh vegetables, tender chicken (or tofu for a vegetarian twist), and a savory, umami-rich sauce. Sautéed to perfection in just 15 minutes, this recipe features crisp bell peppers, broccoli, carrots, and snap peas, all tossed in a flavorful blend of soy sauce, hoisin, and optional oyster sauce for added depth. Infused with aromatic garlic and ginger, and finished with a drizzle of sesame oil, this stir fry is as nutritious as it is delicious. Perfect for busy weeknights, serve it over fluffy white rice for a complete meal that the whole family will love.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound chicken breast (or tofu for vegetarian)
• 4 tablespoons soy sauce, divided
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 2 green onion, chopped
• 1 teaspoon sesame seeds (optional, for garnish)
• 2 cups white rice (optional, for serving)

Directions

Step 1

Slice the chicken breast into thin strips. In a small bowl, combine 2 tablespoons of soy sauce with cornstarch. Add the chicken strips and toss to coat. Let marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until fully cooked. Remove the chicken from the wok and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the garlic and ginger, and cook for 30 seconds until aromatic.

Step 4

Add the red bell pepper, broccoli, carrot, and snap peas to the wok. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.

Step 5

While the vegetables are cooking, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, hoisin sauce, oyster sauce (if using), and sesame oil in a small bowl.

Step 6

Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes to allow the flavors to meld.

Step 7

Remove the wok from heat and sprinkle the stir fry with chopped green onions and sesame seeds, if desired.

Step 8

Serve immediately over cooked white rice, or enjoy on its own for a lighter meal.

Nutrition Facts

Serving size	(1749.4g)

Amount per serving	% Daily Value*
Calories	2028.2

Total Fat 61.2g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 23.2g
Cholesterol 386.5mg	0%
Sodium 5158.7mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 30.7g
Protein 173.4g	0%

Vitamin D 59.0IU	0%
Calcium 493.7mg	0%
Iron 15.0mg	0%
Potassium 2614.2mg	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: 27.4%

Protein: 34.5%

Carbs: 38.1%