Name: Wok-Hei Chicken & Veggie Stir-Fry (Asian Fusion)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs, sliced thin (about 680g); 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp rice vinegar; 2 tbsp neutral oil (e.g., canola or avocado); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup sugar snap peas, trimmed; 4 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp oyster sauce (vegetarian or mushroom-based for seafood-free); 1 tbsp hoisin sauce; 1 tsp toasted sesame oil; 2 green onions, sliced (for garnish); Optional: 1/4 tsp crushed red pepper flakes

Wok-Hei Chicken & Veggie Stir-Fry (Asian Fusion)

JammyPear5093

This Asian fusion stir-fry is all about vibrant flavors and irresistible textures, inspired by the secrets of 'wok hei'—that smoky, savory essence of top-notch stir-fry cooking. By velveting the chicken, you ensure juicy, tender bites in every forkful. Quick-cooking veggies keep things crisp and colorful, while a glossy, umami-packed sauce ties it all together. It comes together in under 40 minutes, uses easy-to-find ingredients, and is perfect for anyone craving a nutritious, protein-rich dinner with a restaurant vibe. Serve it over steamed rice or your favorite noodles for a truly satisfying meal.

Ingredients

Instructions

In a bowl, combine chicken, 1 tbsp soy sauce, cornstarch, and rice vinegar. Mix well and let sit 10 minutes to velvet (tenderize).
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil. Add half the chicken in a single layer, stir-fry 2-3 minutes until just cooked and browned. Remove to a plate. Repeat with remaining chicken and another 1 tbsp oil.
Lower the heat to medium-high. Add garlic and ginger; stir-fry 30 seconds until fragrant. Add broccoli, bell pepper, and sugar snap peas. Stir-fry 3-4 minutes until veggies are crisp-tender.
Return chicken to the wok. Add remaining 1 tbsp soy sauce, oyster sauce, hoisin, and (if using) red pepper flakes. Toss constantly with a scooping motion for 2-3 minutes until everything is glazed and hot.
Turn off the heat. Drizzle with sesame oil and toss. Serve immediately, garnished with green onions.