Stir Fry
Quick, colorful stir fry with crisp-tender vegetables and your choice of protein tossed in a savory-sweet sauce — an easy, healthy weeknight meal.
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Servings: 3 -4 servings
Calories: 320kcal
Ingredients
- 1 lb 450 g chicken breast or firm tofu, thinly sliced
- 2 tbsp vegetable oil or peanut/avocado oil
- 1 cup broccoli florets
- 1 cup sugar snap peas or snow peas
- 1 red bell pepper thinly sliced
- 1 medium carrot julienned
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce or tamari
- 1 tbsp oyster sauce optional
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 3 tbsp water slurry
- 1 tbsp honey or brown sugar
- Salt and black pepper to taste
- Sesame seeds and sliced green onion for garnish
Instructions
- Slice chicken or tofu thinly and pat dry; season lightly with salt and pepper.
- Mix soy sauce, oyster sauce, rice vinegar, honey, and sesame oil in a bowl to make the sauce.
- Prepare vegetables: chop broccoli, slice pepper and onion, julienne carrot, trim peas.
- Whisk cornstarch into cold water to make a slurry; set aside.
- Heat a large wok or skillet over high heat until very hot; add 1 tbsp oil.
- Add protein in a single layer; sear without moving until browned, flip and finish cooking; remove to plate.
- Add remaining oil to the hot pan; add onions and carrots and stir-fry 1–2 minutes.
- Toss in broccoli, peppers, and peas; stir-fry until bright and crisp-tender, about 2–3 minutes.
- Push vegetables to the side, add garlic and ginger briefly to bloom their aroma.
- Return protein to the pan, pour sauce over, stir to combine, then add cornstarch slurry and cook until sauce thickens and coats everything.
- Taste and adjust seasoning, garnish with sesame seeds and green onion, and serve immediately.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 22g | Protein: 26g | Fat: 12g | Fiber: 4g