Chicken China Moon
Embark on a culinary adventure with Chicken China Moon, a vibrant stir-fry that brings the bold, savory flavors of Asian-inspired cooking straight to your kitchen. Juicy, tender strips of chicken are perfectly paired with crisp red bell peppers and sweet snap peas, all coated in a rich and glossy sauce made with soy sauce, hoisin, rice vinegar, and a touch of honey. Enhanced with the aromatic duo of garlic and fresh ginger, this quick and easy recipe is a true weeknight hero, taking just 35 minutes from start to finish. Serve it over fluffy jasmine rice and sprinkle with toasted sesame seeds for a deliciously satisfying meal that’s as visually stunning as it is flavorful. Perfect for fans of Asian stir-fry dishes, Chicken China Moon is sure to be a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds (optional)
- 4 cups cooked jasmine rice (for serving)
Instructions
Slice the chicken breasts into thin strips and set aside.
In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil to create the sauce.
In a small separate bowl, mix the cornstarch with water until dissolved to create a slurry.
Heat a large skillet or wok over medium-high heat and add vegetable oil.
Add the sliced chicken to the skillet and stir-fry for about 4-5 minutes, or until cooked through. Remove the chicken and set aside.
In the same skillet, add garlic and ginger, cooking for 30 seconds until fragrant.
Add the red bell pepper and snap peas, stir-frying for 2-3 minutes, or until slightly tender.
Return the chicken to the skillet and pour in the prepared sauce. Stir to coat everything evenly.
Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Garnish with chopped green onions and toasted sesame seeds if desired.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 40.9 g | ||
| Protein | 262.1 g | 524% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 567 mg | 44% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
