Name: Asian Fusion Chicken & Veggie Stir-Fry Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced; 2 tbsp cornstarch; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 2 tbsp neutral oil (like canola or grapeseed); 3 cups mixed vegetables (broccoli florets, red bell pepper, snap peas, carrot, sliced); 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp oyster sauce; 1 tbsp honey; 1 tsp toasted sesame oil; 2 green onions, sliced; 1 cup jasmine rice; 2 1/4 cups water (for rice); Salt and pepper to taste

Asian Fusion Chicken & Veggie Stir-Fry Bowl

PickledBerry0327

This Asian Fusion Chicken & Veggie Stir-Fry Bowl blends the best of Chinese wok technique with fresh California produce for a nutritious, colorful dinner. The chicken is velveted for extra tenderness, then stir-fried quickly at high heat to capture the elusive 'wok hei'—that signature smoky aroma. Crisp vegetables and a glossy, umami-packed sauce make every bite pop, while a base of fluffy jasmine rice soaks up all the flavors. This meal comes together quickly, is easy for beginners, and packs a punch of both protein and veggies—perfect for a satisfying weeknight dinner that will have everyone reaching for seconds.

Ingredients

Instructions

Toss the thinly sliced chicken with cornstarch, 1 tbsp soy sauce, and rice vinegar. Set aside to marinate while preparing other ingredients (velveting step for tenderness).
Rinse jasmine rice until water runs clear. In a saucepan, bring 2 1/4 cups water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
While rice cooks, heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, then the marinated chicken in a single layer. Stir-fry for 2-3 minutes until just cooked through. Remove chicken to a plate.
Add remaining 1 tbsp oil to the wok. Add garlic and ginger; stir-fry for 30 seconds until fragrant. Add mixed vegetables and stir-fry for 3-4 minutes until crisp-tender.
Return chicken to the wok. Add remaining 1 tbsp soy sauce, oyster sauce, and honey. Toss everything together, stir-frying for 1-2 minutes more to coat with sauce and heat through. Turn off heat and drizzle with sesame oil.
Fluff rice and divide among 4 bowls. Top with the stir-fry. Garnish with sliced green onions and serve immediately.