Name: Asian Fusion Chicken & Vegetable Stir-Fry (No Onions)
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 rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch; 1 red bell pepper, sliced into strips; 1 medium zucchini, sliced into half-moons; 1 cup snap peas, trimmed; 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and grated; 1 tbsp canola oil; 2 cups cooked brown rice (for serving); 1 tbsp toasted sesame seeds (for garnish); 2 green onions (green tops only, thinly sliced, optional, for garnish)

Asian Fusion Chicken & Vegetable Stir-Fry (No Onions)

ZestyFig4921

This Asian fusion chicken and vegetable stir-fry is a fantastic dinner choice for anyone focusing on weight loss without sacrificing flavor. The dish is packed with lean protein from chicken breast and fiber-rich veggies like bell pepper, zucchini, and snap peas. Marinating the chicken briefly and quick stir-frying the ingredients ensures juicy, tender bites and vibrant vegetables. The sauce keeps things light with low-sodium soy and a hint of sesame oil, while toasted sesame seeds add a nutty crunch. Serve over hearty brown rice for a satisfying meal that’s easy to prepare, visually appealing, and full of fresh Asian-inspired flavors—all without a trace of onion!

Ingredients

Instructions

In a medium bowl, combine the chicken with 1 tablespoon soy sauce, the rice vinegar, and cornstarch. Mix well and let marinate for 10 minutes.
Prepare all vegetables: slice bell pepper, zucchini, and trim snap peas. Mince garlic and grate ginger. (Do not use onion.)
Heat a large nonstick skillet or wok over medium-high heat. Add canola oil. When hot, add the marinated chicken in a single layer. Cook for 3-4 minutes until lightly browned and nearly cooked through. Remove from pan and set aside.
Add sesame oil to the skillet. Add garlic, ginger, bell pepper, zucchini, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return chicken to the pan. Add remaining 1 tablespoon soy sauce. Stir-fry for 2 more minutes, tossing everything together until chicken is cooked through and vegetables are coated.
Serve stir-fry over cooked brown rice. Sprinkle with toasted sesame seeds and optional green onion tops for garnish.