Chicken and vegetable stir-fry
Savor the flavors with our delicious Chicken and Vegetable Stir-Fry recipe! Made with tender chicken breasts, fresh veggies like broccoli, red pepper, and mushrooms, and spiced up with ginger, garlic, and hot chili peppers. Tossed in a savory blend of soy sauce and oyster sauce, this quick and easy dish is perfect for a nutritious weeknight meal. Ready in under 30 minutes!
- 27 Mar 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Chicken and vegetable stir-fry is a quick, delicious, and healthy meal that brings a mix of Asian flavors to your kitchen. Perfect for weeknight dinners or meal prep, this dish combines tender chicken with a variety of fresh vegetables, all brought together by a savory sauce. Follow these easy steps to create a satisfying stir-fry that is sure to impress.
Ingredients:
Instructions:
- Start by preparing all your ingredients: Cut the chicken into bite-sized pieces, slice the onion and red pepper, cut the broccoli into small florets, and slice the mushrooms. Thinly slice the red hot chili peppers, grate the ginger, and mince the garlic.
- In a large wok or skillet, heat 2 tablespoons of peanut oil over medium-high heat until it shimmers.
- Add the chicken pieces to the wok and stir-fry for about 5-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the wok and set aside.
- In the same wok, add the sliced onion, red pepper, broccoli florets, and mushrooms. Stir-fry for about 4-5 minutes until the vegetables start to become tender-crisp.
- Push the vegetables to the sides of the wok, creating a small well in the center. Add the sliced red hot chili peppers, grated ginger, and minced garlic to the well. Stir-fry for about 1-2 minutes until the garlic and ginger are fragrant, being careful not to let them burn.
- Return the cooked chicken to the wok. Stir everything together so the chicken and vegetables are well combined.
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of water. Pour this sauce mixture over the chicken and vegetables in the wok.
- Stir everything thoroughly to coat the chicken and vegetables evenly with the sauce. Continue to stir-fry for another 2-3 minutes until everything is heated through and the sauce is slightly thickened.
- Remove the stir-fry from the heat. Serve immediately over steamed rice or noodles, if desired.
Tips:
- Make sure to cut all your ingredients into uniform sizes for even cooking.
- Prepare all your ingredients before starting to cook, as stir-frying is a quick process.
- Use a wok if you have one for the best stir-frying results, but a large skillet will also work.
- Cook on high heat to keep the vegetables crisp and tender.
- Don't overcrowd the pan, as this can lead to steaming rather than stir-frying.
- Adjust the amount of red hot chili peppers based on your heat preference.
- Feel free to add other favorite vegetables, such as snow peas or carrots, to customize the stir-fry to your taste.
With this chicken and vegetable stir-fry recipe, you can enjoy a nutritious and flavorful meal in no time. The bright, colorful vegetables and succulent chicken pieces come together beautifully with a rich and tangy sauce. Serve it over rice or noodles for a complete meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.96g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.01g | 7% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 140mg | 25% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 16mg | 94% |
| Vitamin B6 1.46mg | 86% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 160mg | 181% |
| Vitamin E 2.45mg | 16% |
| Vitamin K 120ug | 100% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 1.92mg | 17% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 430mg | 34% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 1.85mg | 17% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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