Stir Fry Chicken W Asian Flavors
Experience the bold and vibrant flavors of Asia with this Stir Fry Chicken with Asian Flavors recipe! Tender pieces of boneless chicken thighs are marinated in a rich blend of soy, oyster, and hoisin sauces, with a touch of sesame oil for nutty depth. Stir-fried to perfection with colorful vegetables like red bell peppers, broccoli, and onions, this dish strikes the perfect balance of savory and slightly sweet. The quick 15-minute cook time makes it perfect for busy weeknights, while the fragrant hints of ginger and garlic elevate it to restaurant-quality perfection. Serve it piping hot over fluffy white or nutty brown rice, and finish with a sprinkle of green onions and toasted sesame seeds for a stunning presentation. This easy, one-pan recipe is sure to be a favorite for lovers of Asian-inspired stir fries!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon ginger, finely minced
- 2 cloves garlic, finely minced
- 1 medium yellow onion, sliced
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 1 cup water
- 2 stalks green onions, sliced for garnish
- 1 teaspoon toasted sesame seeds, for garnish
- 4 cups cooked white or brown rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Stir well until smooth and set aside.
Prepare all vegetables by slicing the onion, bell pepper, and separating broccoli into bite-sized florets.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil.
Once hot, add the minced ginger and garlic, cooking for about 30 seconds until fragrant.
Add the chicken to the wok and stir-fry for 4–5 minutes, or until fully cooked and slightly golden. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, then add the onion, bell pepper, and broccoli. Stir-fry for 3–4 minutes, adding a splash of water to help steam and soften the broccoli if needed.
Return the chicken to the wok and pour the prepared sauce over the chicken and vegetables. Stir well to combine, ensuring everything is coated in the sauce.
Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
Serve the stir fry hot over cooked white or brown rice.
Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 19.4 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2261 mg | 48% | |
*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.
