Description
Whip up this Chinese Chicken Stir Fry faster than takeout arrives at your doorstep, with a skillet dance of tender chicken and crisp veggies that’ll have your taste buds singing. Packed with flavor and ready in minutes, this dish turns weeknight dinner into a delicious adventure you’ll want to repeat.
Ingredients
Scale
Main Proteins:
- 500 grams chicken breast
Supporting Vegetables:
- 2 bell peppers
- 200 grams broccoli
- 3 green onions
Seasonings and Cooking Liquids:
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 tablespoon ginger
- Salt and pepper
Serving Base:
- 2 cups rice
Instructions
- Slice 500 grams of chicken breast into thin, uniform strips that will cook quickly and evenly in the pan.
- Prepare your bell peppers by cutting 2 medium peppers (1 red and 1 yellow) into slender strips, ensuring consistent sizing for balanced cooking.
- Trim 200 grams of broccoli into small, bite-sized florets that will absorb flavors and cook rapidly.
- Marinate chicken strips with 2 tablespoons soy sauce, a pinch of salt, and fresh ground pepper for exactly 15 minutes at room temperature.
- Heat 1 tablespoon sesame oil in a wok over medium-high heat at 375°F, then sauté chicken strips for 4-5 minutes until golden brown and fully cooked.
- Add remaining 1 tablespoon sesame oil, then toss in 3 minced garlic cloves and 1 tablespoon minced ginger, stirring for 30 seconds to release aromatic flavors.
- Introduce bell peppers and broccoli to the pan, stir-frying at high heat for 2-3 minutes until vegetables reach a crisp-tender texture.
- Pour an additional 2 tablespoons soy sauce over the mixture, tossing everything together for another 1-2 minutes to meld flavors.
- Garnish with 3 finely chopped green onions and serve immediately alongside steamed rice.
Notes
- Use fresh, high-quality chicken cut against the grain for the most tender meat in your stir-fry.
- Let the chicken marinate at room temperature to help it absorb more flavor and cook more evenly.
- Choose a wide, flat-bottomed wok or skillet to ensure even heat distribution and quick cooking of ingredients.
- For a low-carb version, replace bell peppers with zucchini or cauliflower, and serve over cauliflower rice instead of regular rice.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg