Garlic Shrimp Pasta in One Pan
25 min • 420 cal
Asian • Dinner
Chicken Stir Fry with Vegetables
20 minEasy4 servings
🧮Serving Size Calculator
4
servings
310
calories
28g
protein
16g
carbs
14g
fat
Ingredients
- 1 lb chicken breasts, thinly sliced
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Sesame seeds for garnish
Instructions
- 1
Mix soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. Set aside.
- 2
Heat vegetable oil in a large wok or skillet over high heat until smoking.
- 3
Add chicken in a single layer. Stir-fry for 3-4 minutes until browned. Transfer to a plate.
- 4
Add broccoli, bell pepper, and carrot. Stir-fry for 3 minutes.
- 5
Add snap peas, garlic, and ginger. Stir-fry for 1 minute.
- 6
Return chicken to the wok. Pour the sauce over everything.
- 7
Toss continuously for 1-2 minutes until sauce thickens and coats everything.
- 8
Serve over rice or noodles. Garnish with sesame seeds.
Pro Tips
💡
Cut all vegetables before starting - stir frying happens fast.
💡
High heat is essential - the wok should be smoking before you add anything.
💡
Don't overcrowd the pan or vegetables will steam instead of stir-frying.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Chicken Stir Fry with Vegetables?
Follow the step-by-step instructions above. This recipe takes about 20 min and is rated easy difficulty.
Is Chicken Stir Fry with Vegetables suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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