Quick & Delicious Asian-Style Chicken Stir-Fry A Simple and Efficient Dinner Solution! Looking for a great and easy dinner recipe packed with Asian flavor? Look no further! This mouthwatering chicken stir-fry is a perfect blend of simplicity and taste. What's more, it's incredibly efficient: simply double the recipe using a second package of chicken, and you'll have leftovers for tomorrow's lunch - perfect for packing kids' meals or enjoying a quick lunch yourself!
Chicken and Vegetable Stir-Fry Recipe
Full Recipe in Details
Don't be a bitch, make two packages and save time tomorrow! This quick & delicious chicken stir-fry checks all the boxes.
STARTING GUIDE
- Cuisine: Paul Asian Mix
- Prep Time: 20 mins
- Cooking Time: 25 mins
- Total Time: 45 mins
- Calories (AI Generated): 403
- Fat (AI Generated): 23g
- Carbs (AI Generated): 25g
- Protein (AI Generated): 37g
INGREDIENTS
- Chicken Thighs (1 Package)
- 3 Organic Bell Peppers (Any Color)
- 1 Organic Yellow Onion
- 1 Tablespoon Sessame Oil
- 1 Tablespoon Oyster Sauce
- Grated fresh ginger
- 3 cloves of garlic crushed
- 1 Tablespoon Corn Starch
- Salt (recommend 1 tablespoon kosher salt) and Pepper (1 teaspoon) to Taste
- 1 Cup Brown Rice
- 4 Sweet or Purple Japanese Potatoes
- Organic Avocado Oil
GUIDE / INSTRUCTIONS
Step 1: Cook the Rice and Potatoes (90 minutes on mine)
- Prepare Brown Rice (1 cup rice = 2 cups water)
- Wash and add potatoes to a separate container in the rice cooker.
Step 2: Prepare Marinade
- In a large bowl, whisk together sesame oil, oyster sauce, grated ginger, crushed garlic, and cornstarch.
- Add salt and pepper to taste.
- Mix well to combine.
Step 3: Marinate Chicken
- Cut chicken into slices about 1/4 thick.
- Add the chicken thighs to the marinade.
- Toss to coat evenly.
- Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 4: Prepare the Vegetables
- Slice the bell peppers into thin strips.
- Slice the yellow onion into half and cut into thin strips.
Step 5: Cook the Chicken and Vegetables
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade, letting excess liquid drip off.
- Cook the chicken until browned and cooked through (about 5-6 minutes). Cook in small batches to brown!
- Remove the chicken from the skillet and set aside.
- Add the sliced bell peppers
- Cook until the bell pepper is tender (about 5 minutes). Put to side.
- Cook onions until slightly caramelized (about 10 minutes). Put to side.
- Combine bell peppers, chicken, cover with lid and cook about 10 minutes.
NOTES
Use any color bell peppers or combination. 2 chicken packages make it great meal for tomorrow.
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