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Easy Asian Dinner Ideas

Quick Veggie & Chicken Stir-Fry

Discovering easy Asian dinner ideas 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 thinly sliced
  • 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
  • toasted sesame seeds Optional garnishes
  • sliced green onions Optional garnishes

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Notes

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.
Storing Leftovers: Allow the stir-fry to cool completely. Transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating (Stovetop): Heat a tablespoon of oil in a skillet or wok over medium heat. Add the stir-fry and rice and stir-fry until heated through. Add a splash of water or soy sauce if dry.
Reheating (Microwave): Place in a microwave-safe dish, cover loosely. Heat on high for 1-2 minutes, stirring halfway through.
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