Authentic Mexican Chicken Marinade Recipe
January 19, 2025Difficulty
Easy/Beginner
Makes
4 servings
Prep time
10 minutes
Cooking time
15 minutes
Description
Looking for a quick, healthy, and delicious dinner option? This Chicken Stir-Fry checks all the boxes! Packed with colorful veggies, tender chicken, and a savory sauce, it's the perfect weeknight meal for busy professionals or health-conscious home cooks. Let's get straight into how you can whip this up in less than 30 minutes!
Instructions
- Prepare the Chicken:
Toss the chicken pieces with 1 tablespoon of cornstarch until lightly coated.
This will lock in moisture and create a velvety texture when cooked. - Sear the Chicken:
1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook for 4-5 minutes until golden brown and cooked through.
3. Remove and set aside. - Sauté the Vegetables:
1. Add the remaining 1 tablespoon of olive oil to the skillet.
2. Toss in the garlic, ginger, and all the vegetables (bell peppers, broccoli, carrots, and snap peas).
3. Stir-fry for about 3-4 minutes until the veggies are tender-crisp. - Make the Sauce:
While the veggies are cooking, whisk together the soy sauce, oyster sauce, sesame oil, honey, chicken stock, and cornstarch slurry in a small bowl. - Combine Everything:
1. Add the chicken back to the skillet.
2. Pour the sauce over the chicken and veggies.
3. Stir well to ensure everything is coated evenly.
4. Simmer for 2-3 minutes to allow the sauce to thicken. - Serve:
Remove from heat and serve hot over steamed rice, quinoa, or noodles. Garnish with sesame seeds or chopped green onions for extra flavor.
Tips and Variations
- Add More Heat: If you love spice, toss in a teaspoon of sriracha, chili flakes, or chopped fresh chili for an extra kick.
- Meal Prep: Store leftovers in an airtight container for up to 3 days. This dish tastes even better the next day!
- Other Veggies to Try: Zucchini, mushrooms, or baby corn would work wonderfully in this recipe.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 4g
(Values are estimates and may vary depending on specific ingredients used.)
Pair this stir-fry with piping hot jasmine rice or sesame noodles. For a complete meal, serve alongside a light cucumber salad or miso soup. A glass of iced green tea also complements the flavors perfectly.
Conclusion
This Chicken Stir-Fry is a true lifesaver for anyone craving a hearty, healthy, and flavorful dinner—without spending hours in the kitchen. It's endlessly versatile, quick to prepare, and oh-so-satisfying.
Tried this recipe? We'd love to hear from you! Drop your thoughts in the comments or tag us on social media with a picture of your creation.
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FAQs
Can I make this ahead of time?
Yes! Cook the chicken and chop the vegetables in advance. Keep them stored in airtight containers in the fridge, and whip them up together with sauce when needed.
How do I store leftovers?
Store in an airtight container in the fridge for 2-3 days. Reheat over medium heat in a pan, adding a splash of water to refresh the sauce.
Can I use frozen vegetables?
Absolutely! Frozen stir-fry mixes work well, but make sure to defrost and drain excess moisture before adding them to the skillet.
Ingredients
For the Stir-Fry
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 2 tablespoons olive oil (divided)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small broccoli head, cut into florets
- 2 medium carrots, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
Ingredients
For the Sauce
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1/4 cup chicken or vegetable stock
- 1 teaspoon cornstarch (mixed with 2 teaspoons water to create a slurry)
