This Peppery Chicken Stir-Fry is a quick, zesty weeknight dinner that delivers bold flavor with minimal effort. Tender strips of oriental-seasoned chicken are seared until golden, then tossed with a medley of crisp frozen stir-fry vegetables. The dish is finished with a savory kick from soy sauce and a hint of heat from chili-garlic paste, creating a perfectly balanced sauce that clings to every bite. Served over fluffy jasmine rice, the combination of textures and flavors makes it incredibly satisfying. It’s an ideal choice for busy evenings when you want a hearty, protein-packed meal that tastes like it came from a restaurant, yet is simple enough to whip up in under thirty minutes using pantry staples.
Peppery Chicken Stir-Fry
Description
This Peppery Chicken Stir-Fry is a quick, zesty weeknight dinner that delivers bold flavor with minimal effort. Tender strips of oriental-seasoned chicken are seared until golden, then tossed with a medley of crisp frozen stir-fry vegetables. The dish is finished with a savory kick from soy sauce and a hint of heat from chili-garlic paste, creating a perfectly balanced sauce that clings to every bite. Served over fluffy jasmine rice, the combination of textures and flavors makes it incredibly satisfying. It&# 226;ÂÂs an ideal choice for busy evenings when you want a hearty, protein-packed meal that tastes like it came from a restaurant, yet is simple enough to whip up in under thirty minutes using pantry staples.Ingredients
Directions
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Heat 1 tablespoon of canola oil in a wok or large nonstick skillet over medium-high heat.
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Add the oriental-seasoned chicken strips to the hot skillet.
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Stir-fry the chicken until it is lightly browned and cooked through, about 6 to 8 minutes.
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Move the cooked chicken to one side of the wok, creating space for the vegetables.
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Add the remaining 1 tablespoon of oil to the empty side of the wok.
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Add the frozen stir-fry vegetables to the oil and stir-fry until they are tender-crisp, about 4 to 5 minutes.
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Return the chicken to the center of the wok and toss with the vegetables.
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Add the reduced-sodium soy sauce and chili-garlic paste.
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Toss everything together until the chicken and vegetables are evenly coated with the sauce.
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Spoon the chicken and vegetable mixture over the cooked jasmine rice.
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Sprinkle with minced fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 374.1kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 2.7g14%
- Cholesterol 55.6mg19%
- Sodium 263.9mg11%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the skillet is hot before adding the chicken to achieve a nice sear.
If you prefer a milder flavor, reduce the amount of chili-garlic paste or omit it entirely.
You can substitute the oriental-seasoned chicken with plain boneless chicken breasts marinated in soy sauce, ginger, and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore moisture.
Garnish with sliced green onions or sesame seeds for added texture and visual appeal.
