Discovering easy Asian dinner ideas – Quick Veggie & Chicken Stir-Fry for busy weeknights just got simpler with this fantastic recipe. This dish is a vibrant and satisfying stir-fry that brings the delicious tastes of Asian cuisine right to your kitchen, proving that incredible flavor doesn’t have to take hours.
Key Ingredients for Quick Veggie & Chicken Stir-Fry
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or other neutral oil like canola)
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 red bell pepper, thinlysliced
- 1 broccoli crown, cut into bite-sized florets
- 1 carrot, thinly sliced or julienned
- ½ cup snap peas or snow peas
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (dissolved in 2 tablespoons water to make a slurry)
- Cooked rice, for serving
- Optional garnishes: toasted sesame seeds, sliced green onions
How to Make Quick Veggie & Chicken Stir-Fry
This Quick Veggie & Chicken Stir-Fry is a testament to how easy Asian dinner ideas can be without sacrificing taste. In under 30 minutes, you can whip up a dish that’s bursting with fresh vegetables, tender chicken, and a savory sauce. The symphony of textures and colors makes it as appealing to the eyes as it is to the palate, and the simple sauce is incredibly satisfying.
Step-by-Step Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, and rice vinegar. Set aside.
- Cook the Chicken: Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: Add the minced garlic and grated ginger to the same skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Stir-Fry Vegetables: Add the sliced red bell pepper, broccoli florets, sliced carrot, and snap peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You want them to retain a slight bite.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables.
- Thicken the Sauce: Give the cornstarch slurry a quick whisk and pour it into the skillet. Stir continuously as the sauce simmers and thickens, which should take about 1-2 minutes.
- Serve: Remove from heat and serve immediately over hot, cooked rice. Garnish with toasted sesame seeds and sliced green onions, if desired.
Why You’ll Love This Quick Veggie & Chicken Stir-Fry
You’ll absolutely adore this Quick Veggie & Chicken Stir-Fry because it delivers maximum flavor with minimal effort, making it one of the best easy Asian dinner ideas. The star of this dish is its incredible balance of savory, slightly sweet, and umami-rich flavors, enhanced by the fresh crunch of perfectly cooked vegetables and tender chicken. It’s far more cost-effective than ordering takeout, allowing you to create a restaurant-quality meal right in your own kitchen using simple pantry staples. The tangy rice vinegar and the depth from the oyster sauce, combined with the optional sesame seeds and green onions, elevate this dish beyond your average weeknight meal.
This stir-fry is incredibly versatile; feel free to swap out vegetables based on what you have on hand or what’s in season. If you’re looking for something lighter, substitute chicken with tofu or shrimp. It’s a complete meal that’s ready in a flash, perfect for those nights when time is short but you crave something delicious and healthy. So, why not ditch the delivery apps tonight and give this flavor-packed, easy Asian dinner idea a try for yourself?
Storing and Reheating Tips
Storing Leftovers:
- Allow the stir-fry to cool completely at room temperature before storing.
- Transfer the cooled stir-fry to an airtight container. Add the cooked rice to a separate container if you prefer, or place it at the bottom of the serving container before adding the stir-fry.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop (Recommended for best texture): Heat a tablespoon of oil (sesame or vegetable) in a skillet or wok over medium heat. Add the stir-fry and rice (if stored separately) and stir-fry until heated through, about 5-7 minutes. You may need to add a splash of water or soy sauce if it seems a bit dry.
- Microwave: Place a portion of the stir-fry and rice in a microwave-safe dish. Cover loosely with a paper towel or microwave-safe lid. Heat on high for 1-2 minutes, stirring halfway through, until hot.
Freezing (Not ideal for best texture, but possible):
- Allow the stir-fry to cool completely.
- Portion the stir-fry into freezer-safe containers or heavy-duty freezer bags. Ensure as much air is removed as possible to prevent freezer burn.
- Freeze for up to 1-2 months.
- Thaw overnight in the refrigerator before reheating using the stovetop method. The vegetables may be slightly softer after freezing and thawing.
Final Thoughts
This Quick Veggie & Chicken Stir-Fry truly embodies the spirit of easy Asian dinner ideas, delivering robust flavor and satisfying textures in no time. It’s a wholesome, customizable meal that proves healthy eating can be both simple and incredibly delicious. Give this recipe a go and experience the joy of a homemade Asian feast with minimal fuss.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Quick Veggie & Chicken Stir-Fry
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, oyster sauce, and rice vinegar. Set aside.¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar
- Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 pound boneless, skinless chicken breast or thighs
- Add the minced garlic and grated ginger to the same skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.2 cloves garlic, 1 teaspoon fresh ginger
- Add the sliced red bell pepper, broccoli florets, sliced carrot, and snap peas to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You want them to retain a slight bite.1 red bell pepper, 1 broccoli crown, 1 carrot, ½ cup snap peas or snow peas
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables.1 pound boneless, skinless chicken breast or thighs
- Give the cornstarch slurry a quick whisk and pour it into the skillet. Stir continuously as the sauce simmers and thickens, which should take about 1-2 minutes.1 teaspoon cornstarch
- Remove from heat and serve immediately over hot, cooked rice. Garnish with toasted sesame seeds and sliced green onions, if desired.Cooked rice, toasted sesame seeds, sliced green onions