This Asian Chicken and Vegetables recipe is so quick and easy to make it just might become one of your all-time favorite go to recipe.
What about Asian Chicken and Vegetables
Asian Chicken and Vegetables is a chicken stir fry recipe where everything is cut about the same size to help in a very fast moving cooking process.
With just a tablespoon or so of oil heated in a wok or frying pan you should be able to produce a stir fry beyond take out quality in minutes. If you have a good flat frying pan with a decent amount of surface area you may get better results using it.
This laid-back chicken stir fry recipe is filled with tender chicken, garden fresh vegetables and a scrumptious sauce made of soy, sesame oil and honey.
Some ingredients stand out
Sesame oil and honey were added to the recipe to deliver a mild sweet nutty flavor to the stir fry. If you have never used sesame oil before I suggest you follow the measurements to the letter.
You can find sesame oil at almost any grocery store but be careful because sesame oil and toasted sesame oil are often packaged the same way. Toasted sesame oil has a far stronger taste than regular sesame oil so, always read the label.
Chili garlic sauce is not in the recipe but if you want to add a little bite to the recipe use ½ teaspoon of chili garlic or 1/8 teaspoon crushed red pepper flakes. I think you will really appreciate the end results.
Make adjustments when needed
Consider that you can adjust the recipe to use just about any of the fresh vegetables that you have on hand and almost any meat or seafood too. It doesn’t have to be Asian Chicken and Vegetables the recipe can work with other variations.
The main thing about stir frying is to cook without moisture gathering in the fry pan or wok so when you think about stir frying don’t think about the top for the pan or wok. If too much moisture gets into the vessel you will begin to boil or stew.
In this recipe I suggest that you combine all of the ingredients (except corn starch) for the sauce in advance and set aside. Add corn starch to sauce when you’re ready to mix into stir fry and make sure that all corn starch is dissolved into liquid.
Do not leave the stir fry in pan after it has finished cooking or it will continue to cook. Transfer to serving dish immediately.
This chicken stir fry recipe will keep for at least 2 day when stored properly in the refrigerator. This recipe does not freeze well at all.
Asian Chicken and Vegetables can be reheated in the microwave, set for 2 minutes cover with top that some air can escape. Also, the stir fry can be reheated in a hot sauté pan, just toss for a couple of minutes.
Asian Chicken and Vegetables makes a nice meal by itself (as a standalone) but most folks prefer to serve it over rice.
Asian Chicken and Vegetables
Cut up chicken into strips or desired pieces and season with salt and pepper. Cut up peppers, carrots, celery, onion into strips. Cut up scallions into slices. Thin slice cabbage.
Combine the two oils then use half the oil to stir fry chicken until chicken it is done, set aside.
Using the rest of the oil stir fry cabbage, onion, celery and carrots for a couples minutes then add peppers,mushrooms and ginger, stir fry until tender, about 1 minute. Combine all sauce ingredients stir until corn starch is dissolved and add to stir fry, let thicken. Remove from heat add scallions.
When Using Sauce
add as little or ass much sauce as you desire.
Combine all ingredients except corn starch. Mix well. Add starch mix until dissolved. Pour into pan and cook over medium – high heat stir from time to time until sauce as thickened.
Add to stirfry.
Mix chicken with vegetables and sauce. Serve with rice.
Serving Size 7oz
- Amount Per Serving
- Calories 260
- Calories from Fat 126
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 1g5%
- Cholesterol 27mg9%
- Sodium 469mg20%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 9g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.