Savory Stir-fry with Vegetables and Chicken

Elevate your weeknight dinners with this mouthwatering Savory Stir-fry with Vegetables and Chicken, a vibrant, nutrient-packed dish that’s both quick and satisfying. Tender chicken strips are marinated in a delectable blend of soy sauce, sesame oil, and cornstarch for a flavorful base, then paired with an array of colorful vegetables like broccoli, red bell pepper, and sugar snap peas. This easy stir-fry comes to life with a rich sauce made from oyster and hoisin sauces, infusing every bite with bold, umami goodness. Ready in just 35 minutes, this wholesome one-pan recipe is ideal for busy evenings—perfect served over fluffy steamed rice or your favorite noodles for a healthy and hearty family meal. Rich in flavor, quick to prepare, and loaded with fresh veggies, this stir-fry will be your new go-to recipe for effortless, restaurant-quality cooking at home!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic
• 1 inch piece ginger
• 1 large red bell pepper
• 2 cups broccoli florets
• 2 medium carrots
• 1 cup sugar snap peas
• 3 stalks green onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into thin strips and place them in a bowl.

Step 2

Add 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil to the chicken. Mix well to coat. Let it marinate while preparing other ingredients.

Step 3

In a small bowl, combine the remaining 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of hoisin sauce. Set aside as the stir-fry sauce.

Step 4

Mince the garlic cloves and finely grate the ginger.

Step 5

Slice the red bell pepper into thin strips. Cut the broccoli into small florets. Peel and slice the carrots diagonally. Trim the ends of the sugar snap peas. Chop the green onions into 1-inch pieces.

Step 6

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 7

Add the marinated chicken strips to the skillet and stir-fry for about 5 minutes or until cooked through and golden brown. Remove the chicken from the skillet and set aside.

Step 8

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Step 9

Add the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for 3-4 minutes, keeping the vegetables crisp and vibrant.

Step 10

Add the sugar snap peas and cook for an additional 2 minutes.

Step 11

Return the cooked chicken to the skillet. Add the stir-fry sauce and green onions. Stir everything together to coat evenly and heat through.

Step 12

Season with salt and pepper to taste, stirring to combine.

Step 13

Serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(1283.2g)

Amount per serving	% Daily Value*
Calories	1416.0

Total Fat 58.2g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 25.4g
Cholesterol 390.6mg	0%
Sodium 5795.2mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 26.7g
Protein 150.3g	0%

Vitamin D 0IU	0%
Calcium 316.0mg	0%
Iron 9.2mg	0%
Potassium 2449.8mg	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: 36.2%

Protein: 41.6%

Carbs: 22.2%