Asian Chicken and Vegetable Stir Fry Recipes for Quick Meals

Asian chicken and vegetable stir fry recipes are a perfect blend of vibrant colors, fresh flavors, and quick cooking – ideal for busy weeknights or whenever you crave a healthy, delicious meal. This dish combines tender chicken pieces with crisp vegetables, all tossed in a savory, umami-rich sauce that packs a punch without overwhelming your palate.

Stir frying is not only fast but also locks in nutrients and texture, making it a wholesome choice.

Whether you’re new to Asian cooking or looking to add more variety to your dinner rotation, these recipes are incredibly versatile. You can customize the vegetables or spice levels to suit your taste, making it a crowd-pleaser for all ages.

Plus, the minimal ingredients and simple techniques mean you’ll be serving up a restaurant-quality meal in no time.

Why You’ll Love This Recipe

Flavorful and colorful: The combination of fresh vegetables and tender chicken drenched in a savory sauce makes each bite exciting and satisfying.

Quick and easy: Ready in under 30 minutes, it’s perfect for those busy nights when you want a nutritious meal without spending hours in the kitchen.

Customizable: Use your favorite veggies or whatever you have on hand. It’s also easy to adjust the heat level to your preference.

Healthy and balanced: Packed with protein and fiber, this stir fry supports a wholesome diet with minimal oil and no heavy sauces.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil (or sesame oil for added flavor)
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 3 green onions, chopped
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for depth)
• 1 tablespoon hoisin sauce
• 1 teaspoon chili garlic sauce (optional, for heat)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Cooked jasmine rice or noodles, for serving

Equipment

• Wok or large skillet – essential for even, high-heat cooking
• Cutting board and sharp knife – for prepping chicken and vegetables
• Mixing bowls – to marinate chicken and mix sauce
• Spatula or wooden spoon – for stirring during cooking
• Measuring spoons – to ensure perfect seasoning ratios
• Bowl for cornstarch slurry – to thicken the sauce

Instructions

1. Prep the chicken and vegetables. Thinly slice the chicken breast against the grain for tenderness. Wash and cut all vegetables into bite-sized, uniform pieces to ensure even cooking.
2. Mix the sauce. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, chili garlic sauce (if using), and set aside.
3. Heat the wok or skillet over medium-high heat. Add 1 tablespoon of oil and wait until shimmering.
4. Cook the chicken. Add the sliced chicken to the wok and stir-fry until no longer pink, about 4-5 minutes. Remove from wok and set aside.
5. Add remaining oil and aromatics. Add the garlic, ginger, and white parts of green onions to the wok. Stir-fry for 30 seconds until fragrant.
6. Stir-fry the vegetables. Add the carrots and broccoli first, stir-fry for 2 minutes, then add bell pepper and snap peas. Cook until vegetables are tender-crisp, about 3-4 minutes.
7. Return chicken to the wok. Pour the sauce mixture over the chicken and vegetables, tossing to combine.
8. Add cornstarch slurry. Slowly pour the slurry into the wok, stirring constantly, to thicken the sauce. Cook for another 1-2 minutes until sauce coats everything evenly.
9. Season and finish. Taste and adjust seasoning with salt, pepper, or more soy sauce if needed. Add the green parts of the green onions for freshness.
10. Serve hot. Spoon over steamed jasmine rice or your favorite noodles and enjoy immediately.

Tips & Variations

“For extra flavor, marinate the chicken for 15-30 minutes in a mix of soy sauce, garlic, and a splash of rice wine vinegar before cooking.”

• Vegetable swaps: Use zucchini, mushrooms, baby corn, or bok choy depending on what’s seasonal or available in your fridge.
• Make it spicy: Add fresh sliced chili or a dash of sriracha to the sauce to amp up the heat.
• Protein variations: Swap chicken for tofu, shrimp, or beef for a different twist.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and omit oyster sauce or use a gluten-free alternative.
• Extra crunch: Toss in some chopped cashews or toasted sesame seeds just before serving.

Nutrition Facts

Serving Suggestions

This Asian chicken and vegetable stir fry pairs beautifully with steamed jasmine or basmati rice, making for a comforting and filling meal. For a low-carb option, serve over cauliflower rice or spiralized zucchini noodles.

Adding a side of spring rolls or a fresh cucumber salad can complete the meal with refreshing contrasts.

If you want to explore more vegetable-packed dishes, check out these fantastic recipes:

• Asian Vegan Recipes for Delicious and Healthy Meals
• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetable Alfredo Recipes for Creamy, Healthy Dinners

Conclusion

Asian chicken and vegetable stir fry recipes are a fantastic way to enjoy a colorful, nutrient-rich meal that’s quick to prepare and delicious to eat. With a balance of tender chicken, crisp vegetables, and a flavorful sauce, this dish suits all skill levels and dietary preferences.

Experimenting with different vegetable combinations or protein options allows you to keep this recipe fresh and exciting week after week.

The beauty of stir fry lies not only in its taste but in its convenience, making it the perfect solution for busy lifestyles without compromising nutrition. Whether you’re cooking for family or meal prepping for the week, this recipe is a winner.

Don’t forget to explore more vegetable-forward recipes on the blog to expand your culinary repertoire and bring even more variety to your table.

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