Chicken Stir-Fry
View original ↗
Cooking Classy · by Jaclyn★ 5.0 (19)

Chicken Stir-Fry

NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 48%
CARBS 18G30% OF CAL
3G FIBER0G ADDED0G INTRINSIC6G OTHER9G TOTAL SUGAR
FAT 9G32% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken with broccoli, peppers, and snap peas in a glossy sauce of soy, oyster, and sesame. Ready in 35 minutes and packed with vegetables.

mainchinesestir frybowlchickendairy free
View the full recipe on Cooking Classy →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 2 Tbsp soy sauce, (or more to taste)
  • 4 tsp cornstarch
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp honey (or brown sugar**)
  • 1 lb. boneless skinless chicken breasts*, (cut into 1-inch pieces)
  • 2 Tbsp vegetable oil (or light olive oil)
  • 1 1/2 cups sliced carrots ((about 3 medium, cut about 1/6-inch thick))
  • 1 small yellow onion, (sliced (1 small))
  • 2 1/2 cups broccoli florets, (chopped into bite size pieces, rinsed and leave water that clings to broccoli)
  • 1 medium red bell pepper, (seeded and sliced into 1 1/2-inch long strips)
  • 1 1/2 cups sugar snap peas, (sliced into halves if larger)
  • 1 Tbsp peeled and finely minced fresh ginger
  • 3 cloves garlic, (minced)
PREP
20M
SODIUM
634MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.