5 from 18 votes
Quick Chicken Stir Fry
This quick chicken stir fry features bite-sized pieces of chicken cooked with a colorful mix of vegetables including sweet peppers, carrots, onion, mushrooms, and sugar snap peas. The dish is finished with a savory mix of hoisin and oyster sauces that coat the ingredients with a glossy flavor. It offers a tender texture from the chicken and a mix of soft and crisp vegetables, making for a satisfying one-pan meal served over rice, quinoa, or noodles.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
302 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
Ingredients
- 3-4 chicken breast or boneless, skinless, chicken thighs, shrimp, sliced steak or cubed tofu, boneless, skinless, cut into 1 inch chunks
- 1-2 sweet pepper green, yellow, orange or red, cored, sliced
- 3 large carrot sliced
- 1 onion sliced
- 2-3 portobello mushrooms or shiitake or regular mushrooms, chopped or sliced
- 1-2 cups sugar snap peas trimmed
- 1-3 tblsp olive oil 1-3 tbsp
- 2 tblsp garlic minced
- 1 tblsp ginger minced
- ¼ cup hoisin sauce
- 2 tblsp oyster sauce
- rice or quinoa or noodles of your choice
Options
- green onion thinly sliced
- red pepper flakes crushed
- peanuts or cashews, dry roasted, unsalted
- water chestnut
- pineapple or mandarin oranges or mangos
- sesame seeds or toasted sesame seeds
Instructions
- Get out and measure all of your ingredients.
- Chop up your chicken into bite sized pieces or chunks.
- Wash and slice your peppers.
- Wash and chop or slice your mushrooms.
- Peel and chop the onions of your choice.
- Prepare the rest of the vegetables you want to include. Put aside.
- Prepare noodles, quinoa or rice according to package directions and set aside.
- In a small bowl combine hoisin and oyster sauce. Stir and set aside.
- In a large skillet heat oil over medium heat. Wait until the oil shimmers or a drop of water flicked in the oil dances.
- Add chicken and onions.
- Sauté and stir with a wooden spoon until chicken is no longer pink and starting to brown, about 5 minutes.
- Add garlic, ginger, carrots and mushrooms.
- Stir until vegetables soften and become tender, about 4 or 5 more minutes. Add snap peas and sweet peppers after a few minutes.
- Add hoisin and oyster sauce.
- Stir until vegetables and chicken are coated with sauce.
- Taste your stir fry. If needed you can add some sweetness with a little brown sugar or honey. If you prefer a sweet kind of heat add sweet chili sauce.
- Add dry roasted, unsalted, peanuts or cashews, water chestnuts or add fruit such as pineapple, mandarin oranges or mangos if desired.
- Sprinkle of sesame seeds, green onions, or crushed red pepper flakes.
- Serve with noodles and enjoy!
Cup of Yum
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
23g
(8%)
Protein
39g
(78%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.02g
(1%)
Cholesterol
109mg
(36%)
Sodium
720mg
(30%)
Potassium
1053mg
(22%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
10272IU
(205%)
Vitamin C
63mg
(70%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 39g | 78% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 720mg | 30% |
| Potassium | 1053mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 10272IU | 205% |
| Vitamin C | 63mg | 70% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.