Oriental Hodge Podge
Bursting with vibrant colors and bold, savory flavors, this Oriental Hodge Podge is a quick and satisfying one-pan stir-fry perfect for weeknight dinners. Tender diced chicken breast is paired with a medley of crisp vegetables—broccoli, snap peas, carrots, mushrooms, and bell peppers—all coated in a luscious, aromatic glaze made from soy sauce, hoisin, sesame oil, garlic, and ginger. A touch of cornstarch thickens the sauce to perfection, ensuring every bite is bursting with umami. Served over a bed of warm jasmine rice and topped with scallions and sesame seeds, this easy, 35-minute recipe is a delicious fusion of taste and texture that’s sure to impress. Perfect for meal prep, this dish celebrates fresh ingredients and authentic Asian-inspired flavors!
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Recipe Information
Ingredients
- 300 g chicken breast, diced
- 200 g broccoli florets
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 150 g snap peas
- 150 g mushrooms, sliced
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 3 tbsp water
- 3 cups white or jasmine rice, cooked
- 2 scallions, chopped
- 1 tbsp sesame seeds
Instructions
Prepare all the vegetables by washing and chopping them as needed: julienne the carrots, slice the mushrooms and red bell pepper, and trim the snap peas.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, grated ginger, and minced garlic to create the glaze.
In another small bowl, dissolve the cornstarch in water and set aside for thickening the glaze later.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until it is cooked through and slightly browned. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok and toss in the carrots, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the sliced mushrooms and red bell pepper to the wok, cooking for an additional 2-3 minutes. Ensure all the vegetables are evenly coated with the oil.
Return the cooked chicken to the wok and pour in the prepared soy-ginger glaze. Stir well to combine all ingredients.
Slowly add the cornstarch slurry to the wok, stirring continuously, until the sauce thickens and evenly coats the vegetables and chicken.
Reduce the heat to low and simmer for 1-2 minutes to allow the flavors to meld together.
Serve over warm cooked white or jasmine rice. Garnish with chopped scallions and sesame seeds for a finishing touch.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 585 mg | 12% | |
*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.
