Oriental chicken stir-fry
Savor the flavors of this quick Oriental Chicken Stir-Fry recipe, featuring tender chicken breasts, crunchy red pepper, sweet peas, and aromatic garlic and onions. Perfectly seasoned with a blend of oyster and soy sauce, this dish offers a delightful taste that’s ready in minutes. Ideal for a healthy weeknight meal!
- 28 Feb 2025
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 10 Ingredients
Oriental Chicken Stir-Fry is a quick and delicious recipe that combines tender chicken breast with fresh vegetables all coated in a savory sauce. Whether you are looking for a weeknight dinner or a flavorful meal prep option, this dish has you covered.
Ingredients:
Instructions:
- In a small bowl, combine 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, and 1/4 teaspoon of salt. Stir well until the salt is completely dissolved and the mixture is well-combined.
- Thinly slice the 2 chicken breasts into strips. Place the chicken strips in a large bowl and pour the marinade over them. Toss the chicken strips to ensure they are evenly coated.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Peel and finely mince the 2 garlic cloves.
- Peel and thinly slice the 2 onions.
- Wash the red pepper, remove the seeds and core, then thinly slice it into strips.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Once the oil is hot, add the minced garlic and sliced onions. Sauté for about 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, stirring occasionally until the chicken is fully cooked and no longer pink inside.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- Add the red pepper strips and 1 package of peas to the skillet with the chicken. Stir well to combine all the ingredients.
- Cook for an additional 3-4 minutes until the vegetables are tender, yet still crisp.
- Pour the cornstarch slurry into the skillet. Stir continuously as the sauce begins to thicken and coats the chicken and vegetables evenly.
- Taste the stir-fry and adjust seasoning if needed, adding a bit more soy sauce or salt to taste.
- Remove the stir-fry from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles.
Tips:
- Prepare all your ingredients before you start cooking. Stir-frys cook quickly, and you won't have much time to chop vegetables once the cooking begins.
- Cut the chicken and vegetables into uniform pieces for even cooking.
- Make sure your wok or skillet is hot before adding the vegetable oil to ensure a good sear on the chicken.
- Cook chicken in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
- When adding the sauce mixture, deglaze the pan by scraping up any browned bits from the bottom; this will add more flavor to your stir-fry.
- If you like, you can thicken the sauce further by dissolving the cornstarch in a little water before adding it to the pan.
This Oriental Chicken Stir-Fry is not only delectable but also packed with nutritious vegetables and lean protein. It makes for a well-rounded meal that's sure to become a favorite in your household. Serve it over rice or noodles to complete your dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 60g | 40% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 8g | 20% |
| Sugar 9g | 9% |
| Fat | |
| Fat 14g | 16% |
| Saturated 1.91g | 6% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 250ug | 27% |
| Choline 230mg | 42% |
| Vitamin B1 0.63mg | 52% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 24mg | 157% |
| Vitamin B6 2.26mg | 133% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.56ug | 23% |
| Vitamin C 90mg | 100% |
| Vitamin E 2.27mg | 15% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 3.41mg | 31% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 640mg | 51% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 54ug | 100% |
| Sodium, Na 1860mg | 124% |
| Zinc, Zn 2.78mg | 25% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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