Cookwith

Name: Wok-Hei Chicken with Garlic and Spring Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp avocado oil (or other high smoke-point oil); 2 cloves garlic, minced; 1 small zucchini, sliced into half-moons; 1 cup sugar snap peas, trimmed; 1/2 red bell pepper, thinly sliced; 2 scallions, sliced; 1 tbsp fresh ginger, grated; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil (for finishing)

Wok-Hei Chicken with Garlic and Spring Vegetables

HomemadeKiwi6384

This Wok-Hei Chicken brings restaurant-level flavor and vibrant color to your table, inspired by expert stir-fry technique. By preheating your wok until smoking and using a high smoke-point oil, you achieve that signature smoky depth known as 'wok hei.' Quick-cooking the chicken keeps it juicy, while fresh spring vegetables add crunch and brightness. Finished with a splash of toasted sesame oil and scallions, this dish is both stunning and keto-friendly, perfect for a light but satisfying dinner as the weather warms up. Serve as-is or pair with cauliflower rice for a heartier meal.

Ingredients

Instructions

Pat chicken pieces dry with paper towels and season with salt and pepper.
Heat a large wok or high-sided skillet over high heat until just smoking. Add avocado oil and swirl to coat.
Add chicken in a single layer. Let sear undisturbed for 1-2 minutes, then stir-fry with forward scooping motion until cooked through and golden, about 4-5 minutes. Remove chicken to a plate.
Add garlic and ginger to the wok and stir-fry for 20 seconds until fragrant.
Add zucchini, snap peas, and red bell pepper. Stir-fry, tossing constantly, until just crisp-tender, 2-3 minutes.
Return chicken and any juices to the wok. Add rice vinegar and toss everything together for 30 seconds.
Remove from heat. Drizzle with toasted sesame oil and top with scallions. Serve hot.