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Chicken and Vegetable Stir Fry
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Chicken and Vegetable Stir Fry

30 minServes 4Nutri-Score B€€
from @two.plaid.aprons30 imports0 cooked
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what you need

Ingredients

4 people
  • chicken breast (sliced into thin strips)Meat600 g
  • vegetable oilPantry30 ml
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce15 g
  • broccoli (cut into small florets)Produce200 g
  • carrot (thinly sliced)Produce2 pieces
  • bell pepper (sliced)Produce1 piece
  • snap peas (trimmed)Produce150 g
  • soy saucePantry60 ml
  • oyster saucePantry30 ml
  • honeyPantry15 ml
  • cornstarchPantry10 g
  • sesame oilPantry10 ml
  • black pepper (ground)Spices1 g
  • rice (for serving)Grains300 g

per serving

Nutrition

541kcal

Carbs
71 g
Proteins
39 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Mixing bowl
  • Saucepan

step by step

Method

  1. Mix the stir fry sauce

    • In a bowl, whisk the soy sauce, oyster sauce, honey, cornstarch, sesame oil and black pepper until smooth.
    • Set the sauce aside.
    Step 1

  2. Cook the rice

    • Rinse the rice and cook it according to the package instructions.
    • Keep warm until serving.
    Step 2

  3. Sear the chicken

    • Heat half of the vegetable oil in a wok over high heat.
    • Add the chicken strips and stir fry until golden and cooked through.
    • Transfer the chicken to a plate.
    Step 3

  4. Stir fry the vegetables

    • Add the remaining oil to the wok.
    • Stir fry the garlic and ginger until fragrant.
    • Add the broccoli, carrot, bell pepper and snap peas and stir fry until crisp-tender.
    Step 4

  5. Combine and glaze

    • Return the chicken to the wok.
    • Pour in the sauce and toss until everything is coated and the sauce thickens.
    Step 5

  6. Serve

    • Serve the stir fry hot over the rice.
    Step 6
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