Name: Riverbank Wok-Seared Chicken & Summer Veggies
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp soy sauce; 2 tsp cornstarch; 1 tbsp rice vinegar; 1 tbsp neutral oil (grapeseed or avocado); 1 red bell pepper, thinly sliced; 1 zucchini, sliced into half-moons; 1 cup snap peas, trimmed; 3 scallions, cut into 2-inch pieces; 4 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 1 tbsp oyster sauce; 1 tbsp honey; 1 tbsp toasted sesame oil; 1/4 cup water; 1/4 tsp black pepper; 1/2 tsp chili flakes (optional); 2 tbsp toasted sesame seeds (for garnish); 2 cups cooked brown rice (for serving); Kosher salt, to taste

Riverbank Wok-Seared Chicken & Summer Veggies

CookwithNewsletter

Inspired by the spirit of sun-soaked adventure and carefree river days, this wok-seared chicken and summer veggie stir-fry is equal parts vibrant, nourishing, and effortless. Tender, velvety chicken quickly seared over high heat brings restaurant-quality flavor, while the medley of fresh California produce—crisp snap peas, sweet peppers, and zucchini—evokes the best of summer markets. Sauced with an umami-rich blend and finished with a drizzle of toasted sesame oil, every bite is both satisfying and light enough for those endless summer evenings. It's high in protein, perfect for refueling after a day on the water, and comes together in a flash.

Ingredients

Instructions

In a bowl, combine chicken, 1 tbsp soy sauce, cornstarch, and rice vinegar. Toss well to coat. Set aside for 10 minutes to velvet.
Preheat a wok or large skillet over high heat until just beginning to smoke. Add neutral oil and swirl to coat.
Add chicken in a single layer (work in 2 batches if needed). Sear undisturbed for 1 minute, then stir-fry, tossing constantly with a forward scooping motion, until chicken is golden and just cooked through, 3-4 minutes. Transfer to a plate.
Add bell pepper, zucchini, snap peas, and scallions to the wok. Stir-fry for 2-3 minutes until crisp-tender. Push veggies to the side.
Add garlic and ginger to the center; stir-fry for 30 seconds until fragrant.
Return chicken and any juices to the wok. Add remaining 1 tbsp soy sauce, oyster sauce, honey, sesame oil, water, black pepper, and chili flakes if using. Toss everything together until saucy and glossy, 1 minute. Taste and season with salt if needed.
Serve hot over brown rice. Garnish with toasted sesame seeds.