Looking for a quick and tasty weeknight dinner that’s bursting with flavor and packed with nutritious veggies? This Asian Chicken and Vegetable Stir-Fry is here to save the day! Featuring tender chicken, crisp veggies, and a savory, slightly sweet sauce, this dish is a crowd-pleaser that takes minimal effort but delivers maximum taste. Plus, it’s highly customizable—swap out the veggies, adjust the sauce, or even add your own twist. Let’s dive into this easy recipe!

Why You’ll Love This Stir-Fry

Fast and Easy: Perfect for those busy weeknights when you want a home-cooked meal without spending hours in the kitchen.
Flavor-Packed: With ingredients like soy sauce, honey, garlic, and oyster sauce, this stir-fry is rich, savory, and a touch sweet.
Nutritious: Loaded with vegetables like carrots, mushrooms, and snap peas, it’s a balanced meal that doesn’t skimp on flavor or nutrients.

Ingredients You’ll Need

Here’s what you’ll need for this delicious stir-fry:

Vegetable Oil: Provides a neutral base for cooking the chicken and vegetables.
Chicken Tenderloins: Cubed and seasoned for a tender and juicy protein option.
Salt and Pepper: Simple seasoning to bring out the natural flavors of the chicken.
Veggies: Carrots, mushrooms, baby corn, and sugar snap peas add texture, color, and nutrition.
Sauce Ingredients: Chicken broth, soy sauce, honey, garlic, oyster sauce, and sesame oil combine to create a rich, umami sauce that ties everything together.
Cornstarch: Mixed with water, it helps thicken the sauce so it coats the chicken and veggies perfectly.
Garnishes: Chopped cilantro and sesame seeds add a fresh, nutty finish.

Step-by-Step Instructions

Cook the Chicken: Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper, then cook it in the skillet until it’s no longer pink. Once done, transfer the chicken to a plate and set aside.
Cook the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Begin by sautéing the carrots until they start to soften (about 1-2 minutes). Then, add the mushrooms and baby corn, cooking for another 1-2 minutes. Finally, stir in the sugar snap peas and cook for one more minute.
Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, oyster sauce, and sesame oil. In another bowl, mix the cornstarch with water to create a slurry, then whisk it into the sauce mixture.
Combine and Simmer: Return the cooked chicken to the skillet with the vegetables, then pour the sauce over the top. Let everything simmer until the sauce thickens slightly, coating the chicken and veggies.
Garnish and Serve: Once the stir-fry is ready, garnish it with chopped cilantro and sesame seeds for a burst of freshness and nutty flavor. Serve it over rice, noodles, or enjoy it as is!

Tips and Variations

Protein Options: Not a fan of chicken? Try swapping it with beef, shrimp, or tofu.
Veggie Substitutions: You can easily mix and match veggies based on what you have on hand. Bell peppers, broccoli, or zucchini would all be great additions.
Make it Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
Meal Prep: This stir-fry reheats beautifully, making it a great option for meal prep. Just store it in an airtight container, and it will keep well in the fridge for up to 3 days.

Why Stir-Fry?

Stir-frying is a fantastic cooking method that allows you to retain the texture and nutrients of vegetables while bringing out their natural flavors. The high heat and short cooking time mean that the ingredients don’t overcook, which is especially important when you want that perfect mix of tender-crisp veggies.

Enjoy Your Meal!

This Asian Chicken and Vegetable Stir-Fry is perfect for anyone who wants a quick, healthy, and delicious dinner. It’s a versatile recipe that you can adapt to suit your taste preferences, and it’s sure to become a go-to dish in your dinner rotation. Give it a try, and enjoy every flavorful bite!

Asian Chicken and Vegetable Stir-Fry

Author: Alice

Print Recipe

Description

Looking for a delicious and easy stir-fry? This Asian Chicken and Vegetable Stir-Fry is packed with colorful veggies and tender chicken, all tossed in a savory sauce. Perfect for a quick weeknight dinner!

Ingredients

– 2 tablespoons vegetable oil, divided
– 1 pound chicken tenderloins, cubed
– Salt and pepper
– 3 large carrots, sliced
– 8 ounces mushrooms, sliced
– 8 ounces baby corn
– 1 cup sugar snap peas
– 1/4 cup chicken broth
– 3 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– 1 teaspoon cornstarch
– 1 tablespoon water
– Chopped cilantro and sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until no longer pink. Transfer chicken to a plate and set aside.
2. Add another tablespoon of vegetable oil to the skillet. Saut carrots until almost tender, about 1-2 minutes. Add mushrooms and baby corn, then saut for an additional 1-2 minutes. Stir in sugar snap peas, saut ing for another minute.
3. In a small bowl, whisk together chicken broth, soy sauce, honey, garlic, oyster sauce, and sesame oil to make the sauce. In another small bowl, combine cornstarch and water, then whisk into the sauce.
4. Return chicken to the skillet and pour sauce over the mixture. Allow to simmer until the sauce thickens.
5. Garnish with chopped cilantro and sesame seeds before serving.

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