This quick and easy Asian style Stir-Fry is the perfect weeknight dinner. We’re going light on the oil, choosing a couple quality veggies that you probably have on hand, and whipping up a delicious sauce for those golden nuggets. All in one pan.
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Tuesdays are for Two right?! You and bae, two plates, two kids yelling so loud that you can actually barely hear each other, and two secret smiles that tell you, you are not in this alone. LOL. Parenting what can I tell you?
In reality, dinnertime is greatest for me when it is prepped quick and fast, and under an hour- because that’s all the time I have. I don’t plan dinners at the beginning of the week. I have tried more than once, and failed. Any tips would be greatly appreciated!
So a quick and simple sauce I can throw in the pan- LITERALLY in the pan and not even have to mix beforehand is key. A light fry without a huge pot of oil. A few key veggies that add all the flavour and that are conveniently located at this exact moment in my kitchen. Sounds like a dinnertime win!
Making a well for sauce…
Dinner is ready!
What goes into a light chicken and veggie stir fry?
Chicken- make sure you clean the chicken breasts. That means cut off all the white pieces and any rubbery pieces. This recipe is for 2, so that is about 4 chicken breasts. You can easily use a whole pack and double the sauce and marinade! Chop into pieces or strips.
Red pepper, lots of garlic, and spring onion- red bell peppers are great for stir fry because they give a beautiful color to the dish and stay nice and crunchy! Don’t cook them for too long!
Garlic here is a must. Asian dishes usually start with a good amount of garlic sautéed in the pan before adding the rest of the ingredients. Garlic has so many health benefits, and it is delicious! In traditional asian dishes, the garlic is roughly chopped into large chunks, but if you’re not used to the taste, I would suggest mincing it.
What should you serve with Chicken and Veggie Stir Fry?
Jasmine rice is our go- to side for serving with Chinese/Thai/Asian dishes. It’s perfect for soaking up that delicious sauce and can be made into a lovely presentation- the rice tower like pictured! Garnish with scallions sliced thin on the diagonal.
Mashed Potatoes- these are also yummy with stir fry.
What pan should I cook my Stir Fry in?
Tradition Asian dishes are cooked in a Wok. This is an extra large pan with curved sides that gets hot evenly all around and therefore cooks your veggies nice and quick. This is what I used when I was the Chef at Kapao Thai Food! You can see what they look like and BUY ONE HERE.
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Asian Fry for 2
- 4 chicken breasts, cleaned and cut into small strips
- 1/4 cup cornstarch
- 1 tsp salt
- 1 egg
- 1 tsp Soy sauce
- 1 tsp sriracha hot sauce
- 1 tsp honey
- 1 tsp sesame seeds
- 1 Tbs vegetable oil
- 6 garlic cloves, minced
- 1 red bell pepper, cut into medium size pieces
- 4 stalks of green onion/scallions, thinly sliced
- 1 tsp sesame oil
- 2 tsp Soy sauce
- 2 Tbs brown sugar
- 2 Tbs ketchup
- 1 Tbs rice vinegar
- Add chicken pieces to a bowl with cornstarch and salt. Mix until all chicken pieces are coated in cornstarch. Add the egg, soy sauce, sriracha, honey, and sesame seeds. Mix. Let this marinate overnight or while you chop your veggies(super adaptable!).
- Heat up 1 Tbs oil(yes that's it!) and place chicken pieces down in the pan in an even layer. Let them cook for a couple minutes on a medium flame and once golden, flip. Finish cooking and transfer to a plate.
- In the same pan the chicken was in, heat up a little oil(about 1/2 Tbs), and saute the veggies until garlic is golden and fragrant. Add the chicken back to the pan and mix with the veggies. Turn off the flame.
- Push everything to the edges of the pan to create a well in the centre. Pour into the well the sesame oil, soy sauce, brown sugar, ketchup, and rice vinegar. With a wooden utensil, mix the sauce together in the pan. Turn on the flame and mix everything until the chicken is coated with sauce.
- Serve hot alongside jasmine rice. To present the rice like pictured, take a small bowl and fill it with HOT rice. Press the rice down, place the bowl against you serving plate, and flip the plate so the bowl with rice is sitting face down on the plate. Gently remove the bowl. Garnish with scallions.