Name: Asian Fusion Stir-Fried Chicken & Veggies (No Onion, No Tomato)
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 rice vinegar; 2 tsp honey; 2 tbsp canola or avocado oil (high smoke point); 2 cups broccoli florets; 1 red bell pepper, sliced into strips; 1 cup snap peas, trimmed; 2 cloves garlic, thinly sliced; 1-inch piece ginger, peeled and julienned; 1 tbsp toasted sesame oil; 2 scallions (green parts only), sliced; 1 tbsp sesame seeds (optional)

Asian Fusion Stir-Fried Chicken & Veggies (No Onion, No Tomato)

SavoryApple5093

This Asian Fusion Stir-Fried Chicken & Veggies dish is the perfect weeknight dinner for those seeking weight loss and an energy boost—without sacrificing flavor! By velveting the chicken, you achieve ultra-tender meat, while a quick, high-heat stir-fry locks in vibrant colors and crunch. Garlic and ginger bring bold aromatics, and a touch of honey balances the savory soy-based sauce. With no onions or tomatoes, it’s allergen-friendly and energizing, loaded with fiber-rich veggies to keep you full and satisfied. Finishing with a drizzle of toasted sesame oil elevates the whole dish, making it both healthy and crave-worthy.

Ingredients

Instructions

In a bowl, combine chicken slices, 1 tbsp soy sauce, cornstarch, and 1 tsp rice vinegar. Mix well and let marinate for 15 minutes to velvet the chicken for tenderness.
In a small bowl, mix remaining 1 tbsp soy sauce, 1 tsp rice vinegar, and honey. Set aside as the stir-fry sauce.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp canola oil and swirl to coat.
Add half the marinated chicken to the hot pan. Stir-fry with a rapid scooping motion for 2-3 minutes until just cooked. Transfer to a plate. Repeat with remaining oil and chicken.
Return all chicken to the wok. Add broccoli, bell pepper, snap peas, garlic, and ginger. Stir-fry, tossing constantly, for 3-4 minutes until veggies are crisp-tender and vibrant.
Pour in the prepared sauce. Toss well for 1-2 minutes to coat and heat through. Remove from heat and drizzle with toasted sesame oil.
Garnish with scallion greens and sesame seeds before serving. Serve hot over brown rice or on its own for a low-carb meal.