Quick, easy and delicious Asian Inspired Chicken Stir-fry with crispy green beans, red peppers, garlic and ginger sauce is perfect for a better-than-takeout dinner!
The absolute best dishes to prepare are stir fries. They’re so quick and easy, full of healthy, fresh and crispy vegetables and beautiful sauces; it’s usually a guarantee whoever you’re cooking for will love the outcome.
This is a sour, sweet and spicy version – made using sweet chili sauce, lemon juice, chilies – plus a few other goodies. If you don’t want too much heat, then leave out the fresh chilies.
This recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish.
Just grab a large pan and watch how juicy chicken, loads of veggies, and a savory-sweet sauce quickly come together in this colorful, healthy meal.
Who needs takeaways when you can make your own tasty chow!
You cannot go wrong with my Asian Inspired Chicken Stir-fry. And, I would love to hear your findings of this recipe. Please comment below!
Note: The STIR FRY SAUCE is for 4 portions. Use half for the recipes chicken/vegetables content. But then again, it will be a good next or next-next day sauce to use.
Into spicy delicious dishes? Why not try Chicken tikka masala…
Wiki facts: Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Asian Inspired Chicken Stir-fry
Ingredients
- 2 chicken fillet
- 1 onion
- 2 carrots small sized or one larger, chopped as sticks
- 1 red pepper
- 100 g sugar peas
- 2 portions rice noodles
- 2 tbsp butter for the chicken
- 2 tbsp oil use cooking oil with a high smoke point
- black pepper freshly grinded
Sauce
- 2 tbsp hoisinsås
- 1,5 dl Japanese soy
- 1 dl sweet chili
- 3 garlic freshly grated
- 2 tbsp ginger freshly grated
- 1 red chili, finely chopped deseeded for milder taste
- 1 piri piri optional, deseeded for milder taste
- 1 tsp sambal oelek
- 1 tbsp sesame oil
- 2 lime, juice freshly pressed
- 1 tbsp chicken broth, concentrated
- 1 tbsp tomato puree
- 2 spring onions sliced
- ½ pot coriander for garnish
Instructions
- Prepare the ingredients
- Start by making the sauce. Combine the liquids, grated ginger and garlic, and chopped spring onions. Mix all together and set aside.
- Prepare the chicken and the vegetables by cutting them in stripes.
- Cook the noodles, of your choice, according to package instructions. Drain and then cut into desired lengths and set aside.
- In a large wok or skillet, heat 1 tablespoon of butter over mid-high heat. Work in small batches! It’s really important not to crowd the pan or the chicken will give off too much liquid too fast and you won’t get crispy brown edges!Season chicken lightly with black pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside
- Add 2 tablespoons oil to the skillet, and increase heat to high. Add onion, carrots, and bell peppers, and sauté for 5 minutes, or until they reach your desired level of softness. And when they are ready (tender but not soft) then….
- Toss it all together into the skillet!Add sugar peas, chicken, noodles and half of the sauce. Stir for a minute or so until heated up. Remove from heat and serve immediately, garnished with your desired toppings.Exceedingly Good Cuisine
Notes
- Avoid undercooked ingredients by stir-frying the chicken and vegetables separately.
- Avoid overcooking the vegetables by sauteing them until they’re slightly tender, yet still crisp. That way they won’t become too soft as you continue cooking them with the sauce.
- Let the sauce simmer for a good minute or so. It needs time to heat up in the pan.