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International · Fusion

Chicken and Vegetable Stir-Fry

Non-vegetarian

Thinly sliced chicken and crisp vegetables tossed over high heat in a glossy soy, garlic and ginger sauce. A fast weeknight dinner with rice or noodles.

Chicken and Vegetable Stir-Fry is an International main course, ready in about 25 minutes and made with chicken breast and soy sauce. It serves 4 and is rated easy to cook.

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Sizzling chicken stir fry with vegetables cooked in a wok on stovetop, ideal for healthy eating.
Photo: atelierbyvineeth . . . / Pexels · Pexels License
Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Level
Easy
Calories
244

Ingredients

4 servings

For the sauce

Equipment

Method

  1. Step 1

    Toss the chicken with half the cornstarch (opens in a new tab) and 1 tbsp of the soy sauce (opens in a new tab). Mix the remaining soy sauce and cornstarch with the honey (opens in a new tab), vinegar, sesame oil (opens in a new tab) and water to make the sauce.

    • 4 min

  2. Step 2

    Heat 1 tbsp oil in a wok (opens in a new tab) over high heat until shimmering. Stir-fry the chicken in a single layer until browned and cooked through, 4–5 minutes, then tip onto a plate.

    Food safety: Chicken must be cooked through with no pink; wash hands and boards after handling it raw.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the remaining oil, then the broccoli (opens in a new tab), carrot (opens in a new tab) and pepper with a splash of water. Stir-fry 3 minutes until bright and just tender, adding the garlic (opens in a new tab) and ginger for the last 30 seconds.

    • 3 min
    • high heat

  4. Step 4

    Return the chicken, stir the sauce and pour it in. Toss until glossy and thickened, about 1 minute. Top with spring onion (opens in a new tab) and sesame seeds (opens in a new tab).

    • 1 min
    • high heat

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Australia, Canada
Dish
Dinner · Main courses
Cooking method
Stir-fried
Taste
savoury, umami, sweet & savoury, garlicky
Diet
Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pan · Child-friendly
Cook more with
Chicken breast · Soy sauce · Cornstarch · Broccoli · Red bell pepper · Carrot
Techniques
Stir-frying

Allergens

  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

244 kcal per serving

Estimated

1 serving ≈ 246 g · recipe makes 4

Where the energy comes from

  • Protein 36%
  • Carbohydrate 25%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy244 kcal99 kcal
Protein22.4 g9.1 g
Carbohydrate15.6 g6.3 g
Net carbohydrate12.7 g5.2 g
Sugars7.5 g3 g
Added sugars4.3 g1.8 g
Fibre2.8 g1.1 g
Fat10.6 g4.3 g
Saturated fat1.2 g0.5 g
Trans fat0 g0 g
Cholesterol62 mg25 mg
Sodium770 mg313 mg
Salt equivalent1.9 g0.8 g
Vitamins & minerals per serving
Potassium
660 mg
Calcium
53 mg
Iron
1.3 mg
Magnesium
54 mg
Vitamin A (RAE)
199 µg
Vitamin C
86 mg
Vitamin D
0 µg
Vitamin B12
0.2 µg
Folate (DFE)
63 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sesame seeds.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Have everything chopped and the sauce mixed before you heat the wok — the cooking takes minutes.

Common mistakes

  • Crowding the wok, which steams the chicken instead of searing it.

Serve with

  • Over steamed rice or tossed with cooked noodles.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat in a hot pan or microwave until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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