This Oriental Chicken Stir-Fry is a fantastic weeknight dinner that comes together in under thirty minutes. Tender strips of chicken breast are quickly seared with aromatic ginger, then tossed with crisp snow peas, bell peppers, and yellow squash. The vegetables retain their bright color and crunch, providing a perfect textural contrast to the juicy chicken. Everything is united by a simple, glossy sauce made from lite soy sauce, cornstarch, and a touch of sugar for balance. It’s a flavorful, protein-packed meal that feels restaurant-quality but is easy enough for busy evenings. Serve it over steamed rice or noodles for a complete, satisfying dish that the whole family will love.
Oriental Chicken Stir-Fry
Description
This Oriental Chicken Stir-Fry is a fantastic weeknight dinner that comes together in under thirty minutes. Tender strips of chicken breast are quickly seared with aromatic ginger, then tossed with crisp snow peas, bell peppers, and yellow squash. The vegetables retain their bright color and crunch, providing a perfect textural contrast to the juicy chicken. Everything is united by a simple, glossy sauce made from lite soy sauce, cornstarch, and a touch of sugar for balance. It&# 226;ÂÂs a flavorful, protein-packed meal that feels restaurant-quality but is easy enough for busy evenings. Serve it over steamed rice or noodles for a complete, satisfying dish that the whole family will love.Ingredients
Directions
-
Cut the chicken breasts into thin, bite-sized strips.
-
In a small bowl, whisk together the water, lite soy sauce, cornstarch, and sugar until smooth and no lumps remain. Set aside.
-
Heat 1 tablespoon of oil in a large skillet or wok over high heat.
-
Add the chicken strips and minced ginger to the hot skillet. Stir-fry for 3-4 minutes, stirring frequently, until the chicken is lightly browned and cooked through.
-
Remove the cooked chicken and ginger from the skillet and transfer to a serving platter.
-
Add the remaining 1 tablespoon of oil to the same skillet over high heat.
-
Add the snow peas, red bell pepper strips, and yellow squash. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
-
Return the chicken and ginger to the skillet with the vegetables.
-
Pour the soy sauce mixture over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
-
Remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 149.3kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.7g9%
- Cholesterol 44.5mg15%
- Sodium 675.2mg29%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.1g1%
- Sugars 0.7g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your skillet is very hot before adding the ingredients to get a good sear without steaming the chicken.
You can substitute chicken thighs for breasts if you prefer a richer flavor and more tender texture.
Feel free to customize the vegetables based on what you have on hand. Broccoli florets, carrots, or bok choy work well in this stir-fry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to prevent the vegetables from becoming mushy.
