Roxy Special
The Roxy Special is a vibrant, flavorful chicken and vegetable stir-fry designed to elevate your weeknight dinner game in just 35 minutes. Tender, marinated chicken thighs are complemented by a colorful medley of crisp broccoli, sweet carrots, and juicy red bell peppers, all tossed in a savory-sweet soy and sesame glaze with a hint of ginger and garlic. Finished with a sprinkle of green onions, toasted sesame seeds, and a dash of red chili flakes for a touch of heat, this dish is perfectly served over fragrant jasmine rice with a zesty squeeze of lime. Quick, wholesome, and packed with bold flavors, the Roxy Special is a stir-fry sensation that’s sure to become a family favorite. Keywords: chicken stir-fry, quick dinner recipe, healthy stir-fry, soy sauce chicken, jasmine rice dish.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 unit red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 2 units green onions, sliced
- 0.5 teaspoon red chili flakes
- 4 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
- 4 units lime wedges
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In a separate small bowl, whisk together 2 tablespoons of soy sauce, honey, sesame oil, and cornstarch. Pour this mixture over the chicken and toss to coat evenly. Set aside to marinate for 10-15 minutes.
While the chicken is marinating, prepare your vegetables by slicing the red bell pepper, chopping the broccoli into small florets, julienning the carrot, and slicing the green onions.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet. Add the remaining 1 tablespoon of soy sauce and red chili flakes. Stir everything together and cook for 2 more minutes until well combined and heated through.
Remove the skillet from heat and garnish with green onions and toasted sesame seeds.
Serve the chicken and vegetable stir-fry over cooked jasmine rice. Add a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 683 mg | 15% | |
*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.
