Name: Wok-Hei Asian Fusion Chicken & Veggie Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 tbsp low-sodium soy sauce; 1 tbsp cornstarch; 2 tsp toasted sesame oil (divided); 1 tbsp neutral oil (e.g., grapeseed or canola); 1 red bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas, trimmed; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 2 green onions, sliced; 2 tbsp oyster sauce (vegetarian, mushroom-based if needed); 1 tbsp rice vinegar; 1 tsp honey; 1/4 tsp black pepper

Wok-Hei Asian Fusion Chicken & Veggie Stir-Fry

GoldenGrape9245

This vibrant Asian fusion stir-fry delivers on both flavor and function—high in protein for muscle gain, low in excess calories for weight loss, and loaded with crisp, colorful vegetables. Drawing inspiration from wok cooking mastery, the recipe leverages the 'wok hei' technique: searing over very high heat to develop smoky, caramelized undertones while keeping the chicken ultra-tender via velveting. Each bite bursts with ginger, garlic, and the savory-sweet balance of soy, a touch of honey, and rice vinegar. It’s a weeknight dinner that feels special, energizing, and deeply satisfying—perfect for anyone chasing fitness goals without sacrificing taste.

Ingredients

Instructions

In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch. Let stand for 10 minutes to velvet the chicken for tenderness.
Heat a wok or large nonstick skillet over high heat until very hot and just smoking. Add 1 tsp sesame oil and the neutral oil, swirling to coat.
Add chicken in a single layer. Stir-fry (tossing constantly with a forward scooping motion) for 2-3 minutes until just cooked through. Remove chicken to a clean plate.
Add garlic, ginger, and white parts of green onion to the wok. Stir-fry for 30 seconds until fragrant.
Add bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until bright and just tender-crisp.
Return chicken to the wok. Add remaining 1 tbsp soy sauce, oyster sauce, rice vinegar, honey, and black pepper. Stir-fry for 1-2 minutes until everything is coated and heated through.
Remove from heat. Drizzle with remaining 1 tsp sesame oil. Garnish with green onion tops. Serve hot.