Aromatic Asian Chicken Stir-Fry with Crisp Vegetables
This vibrant stir-fry features tender, marinated chicken breast strips complemented by a colorful medley of crisp yellow bell peppers and sugar snap peas. The dish is elevated with a fragrant blend of fresh ginger, garlic, and Chinese five-spice powder, creating a harmonious balance of flavors. A zesty sauce, brightened with a touch of lime, brings everything together for a quick, satisfying meal that’s bursting with authentic Asian flavors and textures.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- 2 Small mixing bowls
- Wooden spoon or silicone spatula
- Microplane or fine grater
Ingredients
Marinade
- 2 tablespoons Low-sodium soy sauce [30ml]
- 1 tablespoon Shaoxing wine or dry sherry [15ml]
- 1 teaspoon Sesame oil [5ml]
- 1/4 teaspoon White pepper
Protein
- 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch strips [680g]
Produce
- 2 medium Yellow bell peppers sliced into thin strips (about 2 cups / 300g)
- 2 cups Sugar snap peas strings removed [200g]
- 4 cloves Garlic minced
- 2 tablespoons Fresh ginger grated [20g]
- 2 Green onions thinly sliced, white and green parts separated
- 1 Lime zest and juice
Sauce
- 3 tablespoons Low-sodium soy sauce [45ml]
- 2 tablespoons Rice vinegar [30ml]
- 1 tablespoon Honey [15ml]
- 1 teaspoon Chili oil optional [5ml]
- 1 tablespoon Cornstarch [8g]
Seasonings
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon White pepper
Dry Goods
- 2 tablespoons Vegetable oil divided [30ml]
Instructions
Marinate the Chicken
- In a small bowl, mix soy sauce, Shaoxing wine, sesame oil, and white pepper for the marinade.
- Toss chicken strips with the marinade in a separate bowl. Let sit for 15 minutes while preparing other ingredients.
Prepare the Sauce
- In another small bowl, whisk together soy sauce, rice vinegar, honey, chili oil (if using), cornstarch, lime zest, and juice from half the lime. Set aside.
Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking.
- Add marinated chicken in a single layer. Cook undisturbed for 2 minutes until golden brown on one side.
- Stir-fry for another 2-3 minutes until chicken is just cooked through. Remove from wok and set aside.
Stir-Fry Aromatics and Vegetables
- In the same wok, add remaining oil over medium-high heat.
- Add white parts of green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.
- Add yellow bell peppers and sugar snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Sprinkle Chinese five-spice powder and white pepper over vegetables, tossing to combine.
Combine and Finish
- Return the cooked chicken to the wok with the vegetables.
- Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly.
- Cook for 1-2 minutes, stirring constantly, until the sauce thickens and everything is well combined.
- Remove from heat and squeeze the juice from the remaining lime half over the stir-fry.
Serve
- Divide the stir-fry among four plates, garnish with green parts of sliced green onions, and serve immediately.
Notes
Marinating Time: The recipe includes a 15-minute marinating time for the chicken, which is included in the prep time.
Substitutions: If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
Heat Adjustment: The chili oil is optional. Adjust the amount or omit entirely based on your preferred spice level.
Serving Suggestion: This stir-fry pairs well with steamed rice or noodles for a complete meal.
Notes:
- For a lighter version, use low-sodium Kraft Asian dressing or make your own with reduced-sugar ingredients.
- Substitute chicken breast with tofu for a vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for best results, adding a splash of water to prevent drying.
- Fresh vegetables are key to maintaining the dish’s vibrant flavors and crisp textures.
Quick Tips:
- To thicken the sauce, mix 1 teaspoon cornstarch with 2 tablespoons cold water and add to the stir-fry during the last minute of cooking.
- For crispier vegetables, stir-fry them separately and add back to the dish at the end.
- Slice chicken against the grain for more tender pieces.
- Marinate the chicken in some of the Kraft Asian dressing for 15 minutes before cooking for extra flavor.
Side Dish Suggestions:
- Serve with steamed brown rice for added fiber, or try cauliflower rice for a low-carb option.
- A simple cucumber salad with rice vinegar dressing complements the flavors well.
- For extra vegetables, serve with steamed broccoli or roasted bok choy on the side.
Nutritional Benefits:
- Rich in lean protein from the chicken, supporting muscle health and satiety.
- Yellow peppers provide vitamin C and antioxidants.
- Sugar snap peas offer fiber and vitamins A and K.
- The combination of vegetables and protein makes for a balanced, nutrient-dense meal.
Serving Suggestions:
- Serve hot over a bed of rice or noodles.
- Garnish with sesame seeds and sliced green onions for added texture and flavor.
- Offer extra Kraft Asian dressing on the side for those who prefer a stronger flavor.
- Pair with a chilled green tea or a light lager beer for a refreshing contrast.
Meal Prep Tips:
- Slice chicken and vegetables in advance and store separately in the refrigerator for up to 2 days.
- Mix the Kraft Asian dressing with any additional seasonings and store in a small container.
- Cook rice ahead of time and reheat when ready to serve.
- Assemble all ingredients near the cooking area for quick and easy stir-frying when ready to cook.
Customization Ideas:
- For a vegetarian version, replace chicken with firm tofu or edamame.
- Add sliced water chestnuts or bamboo shoots for extra crunch.
- Incorporate different colored bell peppers for a more vibrant dish.
- For a spicier version, add red pepper flakes or sriracha sauce.
- To make it gluten-free, ensure you’re using a gluten-free Kraft Asian dressing or make your own with tamari instead of soy sauce.
