Name: Asian Fusion Chicken & Veggie Stir-Fry Bowls
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; 2 tbsp hoisin sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp cornstarch; 2 tbsp vegetable oil, divided; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas, trimmed; 1 medium carrot, julienned; 2 cups cooked brown rice (from 3/4 cup uncooked); 2 green onions, thinly sliced; 1 tsp sesame seeds (optional)

Asian Fusion Chicken & Veggie Stir-Fry Bowls

SproutedMint6456

This Asian Fusion Chicken & Veggie Stir-Fry Bowl is a weeknight hero: vibrant, flavorful, and designed for busy cooks who want to eat well without sacrificing taste or nutrition. Par-cooking the broccoli (a professional tip!) ensures all veggies are perfectly crisp-tender while the quick homemade sauce delivers a satisfying balance of sweet, salty, and tangy. With lean chicken and brown rice, it’s filling yet calorie-conscious, and the rainbow of vegetables makes each bite pop with color and crunch. It’s a dish you’ll want to make again and again—simple enough for beginners, yet delicious enough for everyone to crave.

Ingredients

Instructions

In a bowl, whisk together soy sauce, hoisin, sesame oil, rice vinegar, honey, and cornstarch to create the stir-fry sauce.
Par-cook the broccoli florets: Bring a small pot of water to a boil. Add broccoli and cook for 1 minute, then drain and rinse with cold water. Set aside.
Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add chicken slices and cook, stirring occasionally, until browned and cooked through, about 5-6 minutes. Transfer chicken to a plate.
Add remaining 1 tbsp oil to the pan. Add bell pepper, snap peas, carrot, and par-cooked broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return chicken to the pan. Pour in the stir-fry sauce and toss everything together. Cook for 2-3 minutes until sauce thickens and everything is well-coated.
Serve chicken and veggies over brown rice. Garnish with green onions and sesame seeds if desired.