Stir-Fried Vegetables and Chicken

Elevate your weeknight dinners with this quick and nutritious Stir-Fried Vegetables and Chicken recipe, packed with vibrant colors and bold flavors! Tender strips of marinated chicken are stir-fried to golden perfection and paired with a medley of crisp, sautéed vegetables like red bell peppers, broccoli, and carrots. Infused with the rich umami of soy sauce, oyster sauce, and a hint of sesame oil, this dish delivers a perfect balance of savory and aromatic notes. Ready in just 35 minutes, it’s a wholesome, low-maintenance meal the whole family will love. Serve it over steamed rice or noodles for a complete and satisfying dish that’s perfect for busy weeknights. Whether you’re craving healthy comfort food or looking for a quick stir-fry fix, this recipe is guaranteed to hit the spot!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 4 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic cloves
• 1 tablespoon ginger
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 large carrot
• 3 stems green onions
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the chicken: cut the chicken breast into thin strips.

Step 2

In a bowl, combine the chicken strips, 2 tablespoons of soy sauce, and the cornstarch. Mix well to coat the chicken and set aside to marinate for 10 minutes.

Step 3

Meanwhile, prepare the vegetables: mince the garlic and ginger, slice the red bell pepper, cut the broccoli into small florets, julienne the carrot, and chop the green onions.

Step 4

In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 minutes. Remove the chicken from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

Step 6

Add the sliced red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

Step 7

Return the cooked chicken to the wok. Add the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, salt, and black pepper. Toss everything together to coat evenly with the sauce and heat through.

Step 8

Sprinkle the chopped green onions over the stir-fry and give it a final toss.

Step 9

Serve the stir-fried vegetables and chicken hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1090.6g)

Amount per serving	% Daily Value*
Calories	1321.5

Total Fat 59.0g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 430mg	0%
Sodium 6107.2mg	0%
Total Carbohydrate 50.9g	0%
Dietary Fiber 11.4g	0%
Total Sugars 10.3g
Protein 156.0g	0%

Vitamin D 0IU	0%
Calcium 259.9mg	0%
Iron 6.6mg	0%
Potassium 2275.6mg	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: 39.1%

Protein: 45.9%

Carbs: 15.0%