Description
This Easy Chicken Stir Fry with Veggies is a quick and flavorful dish that’s perfect for busy weeknights. Tender chicken and a colorful mix of vegetables are stir-fried in a savory sauce, creating a delicious meal that pairs perfectly with rice or noodles.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- Cooked rice or noodles for serving
- Sesame seeds and green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, toss chicken with soy sauce and cornstarch. Let it marinate for 10–15 minutes.
- Prepare the Sauce: Mix soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, and water in a small bowl.
- Cook Chicken: Brown marinated chicken in oil, then set aside.
- Stir-Fry Veggies: Cook bell pepper, broccoli, carrot, and zucchini until tender-crisp. Add garlic and ginger.
- Combine Everything: Return chicken to the pan, add sauce, and toss until coated and heated through.
- Serve: Serve hot over rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- You can swap in any vegetables like snap peas or mushrooms.
- For extra heat, add red pepper flakes or sriracha.
- This recipe also works well with shrimp or tofu.
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg