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Quick Chicken Oriental

Quick Chicken Oriental recipe image
This Quick Chicken Oriental is a weeknight winner that delivers big flavors in under 30 minutes. Tender boneless chicken breasts are seared until golden, then tossed with a colorful mix of stir-fry vegetables in a glossy, balanced sauce. The combination of soy sauce, brown sugar, and ginger creates a savory-sweet profile that pairs perfectly with steamed rice. Its a comforting, protein-packed meal that feels indulgent yet comes together with minimal effort. Perfect for busy evenings when you want something satisfying without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 218.9
Description
This Quick Chicken Oriental is a weeknight winner that delivers big flavors in under 30 minutes. Tender boneless chicken breasts are seared until golden, then tossed with a colorful mix of stir-fry vegetables in a glossy, balanced sauce. The combination of soy sauce, brown sugar, and ginger creates a savory-sweet profile that pairs perfectly with steamed rice. Its a comforting, protein-packed meal that feels indulgent yet comes together with minimal effort. Perfect for busy evenings when you want something satisfying without the fuss.
Ingredients
  • 4 skinless Boneless chicken
  • Breast halves
  • Ounces total
  • 1/3 cup Chicken broth or orange juice
  • 2 tablespoons Soy sauce
  • 2 teaspoons Cornstarch
  • 1 teaspoon Brown sugar
  • 1/2 teaspoon Ground ginger
  • Nonstick spray coating
  • 16 ounces Fresh cut-up oriental stir-fry vegetables
  • Or 16 ounces frozen vegetable
  • Combination
  • Thawed and drained
  • 1 tablespoon Cooking oil
  • 2 cups Hot cooked rice
Directions
  1. 1
    Cut the boneless, skinless chicken breast halves into bite-sized pieces.
  2. 2
    In a small bowl, whisk together the chicken broth (or orange juice), soy sauce, cornstarch, brown sugar, and ground ginger until smooth. Set aside.
  3. 3
    Heat the cooking oil in a large skillet or wok over medium-high heat.
  4. 4
    Add the chicken pieces to the hot skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
  5. 5
    Remove the cooked chicken from the skillet and set aside on a plate.
  6. 6
    In the same skillet, add the stir-fry vegetables (fresh or thawed and drained frozen) and cook for 3-4 minutes until tender-crisp.
  7. 7
    Return the chicken to the skillet with the vegetables.
  8. 8
    Pour the sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
  9. 9
    Serve immediately over hot cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 218.9kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 0.8g4%
Cholesterol 0.5mg1%
Sodium 425.4mg18%
Total Carbohydrate 39.7g14%
Dietary Fiber 0.6g3%
Sugars 3.0g
Protein 4.1g9%

* 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

If using frozen vegetables, ensure they are thoroughly thawed and drained to prevent excess water from diluting the sauce.

For a richer flavor, you can substitute orange juice with chicken broth and add a splash of orange extract or zest.

To make this dish spicier, add a dash of red pepper flakes or sriracha to the sauce mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the sauce.

For extra crunch, garnish with sliced green onions or toasted sesame seeds before serving.

Keywords: chicken, oriental, stir fry, quick dinner, soy sauce, ginger, vegetables, rice, weeknight meal, asian inspired, easy recipe, healthy, protein, family dinner, fast cooking, cornstarch, breast halves, broth, glaze, sauteed
Read it online: https://www.chefs-mate.com/recipe/quick-chicken-oriental/