Description
This Chicken with Mixed Vegetable Stir Fry recipe is a delicious and healthy dish that comes together quickly in one pan. Tender chicken slices are stir-fried with a colorful medley of vegetables in a savory sauce, perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
For the Stir-Fry:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet. Stir-fry chicken slices until cooked through, then set aside.
- Stir-Fry the Vegetables: In the same skillet, sauté garlic and ginger. Add broccoli, carrots, bell pepper, and snow peas, cooking until tender-crisp.
- Combine and Simmer: Return chicken to the skillet, add chicken broth, and sauce mixture. Simmer, then add cornstarch slurry to thicken.
- Finish and Serve: Season with salt and pepper, garnish with sesame seeds, and serve hot with rice or noodles.
Notes
- Feel free to customize with your favorite vegetables.
- For a gluten-free option, substitute tamari for soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
