Japanese · Dinner
Chicken and Vegetable Stir Fry
Diced chicken breast seared and stir-fried over high heat with broccoli, carrot, bell pepper, and snap peas in a soy sauce, mirin, and ginger glaze finished with sesame oil and scallion, served over steamed white rice.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
507Calories
48.1gProtein
12.9gFat
49.8gCarbs
9.7gSugar
4.8gFiber
1204mgSodium
138mgChol
2.2gSat Fat
978mgPotassium
74mgCalcium
2.5mgIron
0.4mcgVitamin B12
62mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut chicken into bite-size pieces. Mince garlic and ginger. Slice carrot, bell pepper, and snap peas. Have all ingredients ready.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken and sear for 3 to 4 minutes, turning once, until opaque.
3
Stir-fry
Add garlic, ginger, broccoli, carrot, bell pepper, and snap peas. Stir-fry over high heat for 3 to 4 minutes until broccoli brightens and carrot is crisp-tender.
4
Glaze
Pour in soy sauce and mirin. Stir in cornstarch slurry and simmer over medium heat for 1 to 2 minutes until sauce thickens and coats evenly. Drizzle with sesame oil.
5
Plate
Spoon rice into a bowl, top with stir-fry, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 4 tsp4 tsp vegetable oil
- 90g90g broccoli florets
- 60g60g carrot
- 70g70g red bell pepper
- 50g50g snap peas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 1 tsp1 tsp sesame oil
- 22 scallion
- 240g240g steamed white rice, to serve
