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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 375 kcal

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.
Keyword Asian Cuisine, Chicken Stir-Fry, Easy Dinner, Quick Meal