Oriental Snake
Elevate your dinner table with the bold and vibrant flavors of "Oriental Snake," a tantalizing stir-fry recipe that's as quick to prepare as it is packed with savoriness. This dish combines tender strips of marinated chicken with crisp, colorful vegetables like julienned carrots, snow peas, and red bell peppers, all brought together with an aromatic sauce featuring soy, hoisin, oyster sauce, and a touch of honey for balance. A hint of ginger, minced garlic, and red chili flakes infuse the dish with irresistible warmth and zest, while sesame oil adds a nutty aroma. Perfectly paired with fluffy jasmine rice and garnished with scallions and sesame seeds, this 35-minute meal delivers restaurant-quality Asian-inspired cuisine right to your kitchen. Whether you’re craving comfort or celebrating a weeknight win, this recipe guarantees flavor-packed satisfaction. Don't miss out on this quick, easy, and utterly enticing stir-fry sensation!
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 2 teaspoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Red chili flakes
- 4 Scallions (sliced)
- 1 Carrot (julienned)
- 1 Red bell pepper (sliced thin)
- 100 grams Snow peas
- 2 tablespoons Neutral cooking oil (e.g., vegetable oil)
- 4 cups Cooked jasmine rice
- 2 teaspoons Sesame seeds (to garnish)
Instructions
Slice the chicken breast into thin strips and place them in a mixing bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 2 tablespoons of water. Pour this mixture over the chicken strips and let it marinate for at least 10 minutes.
In a separate bowl, combine the remaining soy sauce, hoisin sauce, oyster sauce, honey, and sesame oil. Set this sauce mixture aside.
Heat a wok or large frying pan over medium-high heat and add the neutral cooking oil.
Once the oil is hot, stir-fry the chicken strips in batches until they are golden brown and cooked through. Remove and set aside.
In the same wok, add a bit more oil (if needed) and stir-fry the garlic and ginger for 30 seconds, or until fragrant.
Add the red chili flakes, carrot, red bell pepper, and snow peas to the wok. Stir-fry for 2–3 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok and pour in the prepared sauce mixture. Stir well to coat everything evenly.
Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Remove the wok from the heat and garnish the dish with scallions and sesame seeds.
Serve the Oriental Snake hot over a bed of jasmine rice.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 41.6 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2846 mg | 61% | |
*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.
