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Asian chicken and veggies

Featured in Juicy chicken done your way.

A quick and tasty Asian-style stir-fry. Crunchy veggies and a rich soy-ginger sauce make this a well-rounded meal.

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alicia in the kitchen
Updated on Sat, 15 Mar 2025 14:37:13 GMT
A bowl of rice topped with sautéed chicken, mushrooms, red peppers, and green onions, sprinkled with sesame seeds. Pin it
A bowl of rice topped with sautéed chicken, mushrooms, red peppers, and green onions, sprinkled with sesame seeds. | tasteofsavor.com

When I came back from my Asian travels, I couldn't get those incredible flavors out of my head. I've whipped up this chicken with bell peppers and mushrooms that brings back memories of bustling Asian street markets. It's an easy dish but packed with character that always gets rave reviews whenever I cook it for my family.

Delightful taste adventure on your plate

What gets me excited about this dish is how the honey slightly caramelizes, the soy sauce adds richness, and the ginger wakes up your taste buds. At my place, guests can't get enough of this flavor combo that turns a basic stir-fry into something truly special.

My ingredient lineup

  • Chicken: I grab fresh fillets and slice them into even strips.
  • Bell peppers: Bright mixed colors to make my wok pop.
  • Mushrooms: Market-fresh for better taste.
  • Flavorings: My winning mix of fresh garlic and ginger that makes the kitchen smell amazing.
  • Thickener: My little trick for a sauce that clings perfectly.
  • Oils: A final touch of sesame oil makes all the difference.
  • Toppings: Golden sesame seeds and my favorite green onions.

Wok magic steps

Getting ready
I set everything up beforehand, just like I learned in Asia. Each ingredient waits its turn to jump into the wok.
Golden chicken
My hot wok welcomes the chicken as it slowly browns to perfection.
Veggie party
Garlic and ginger flavor the oil before my veggies join the mix.
Bringing it together
I combine all my ingredients in a flavor symphony, with the sauce gently coating everything.
Finishing touches
A sprinkle of sesame, some fresh green onions, and it's ready to eat.

Make it your own

In my kitchen, I love playing with flavors. Sometimes I throw in julienned carrots for sweetness or baby broccoli for crunch. For my veggie friends, I make the same dish with marinated tofu that soaks up all those Asian flavors wonderfully.

A colorful stir-fried chicken dish with vibrant vegetables and sauce, topped with sesame and green onions, served over white rice. Pin it
A colorful stir-fried chicken dish with vibrant vegetables and sauce, topped with sesame and green onions, served over white rice. | tasteofsavor.com

Tips for success

The magic of this dish lies in the prep work. I always put all my ingredients in small bowls before starting, just like they do in real Asian restaurants. My wok needs to be super hot to keep that perfect crunch. And I always taste and tweak my sauce until I find just the right balance.

Frequently Asked Questions

→ Can this dish be prepped earlier?
Chop all your ingredients ahead of time. To keep veggies crispy, only cook when you're ready to serve.
→ How do you get tender chicken?
Cut the chicken evenly. Avoid overcooking it first since it'll finish cooking in the sauce.
→ Can I swap out oyster sauce?
Replace oyster sauce with extra soy sauce. For vegetarians, try thick soy sauce or tamari instead.
→ What other veggies work here?
Carrots, broccoli, onions, or snap peas are great options. Adjust their cooking time as needed.
→ How should leftovers be stored?
Keep them in a sealed container in the fridge for up to 2 days. Reheat in a skillet to keep the veggies crisp.

Asian chicken with veggies

A flavorful dish blending tender chicken, crispy peppers, and mushrooms, all coated in a fragrant soy-ginger sauce.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings (1 wok)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 400 g chicken fillets, cut.
02 One green bell pepper.
03 One red bell pepper.
04 Two garlic cloves.
05 2 tablespoons vegetable oil.
06 1 teaspoon sesame oil.
07 200 g white mushrooms.
08 2 cm fresh ginger, minced.
09 3 tablespoons soy sauce.
10 1 tablespoon oyster sauce.
11 1 tablespoon honey or sugar.
12 1 tablespoon corn starch.
13 Green onions, sliced.
14 Sesame seeds for garnish.

Instructions

Step 01

Slice up the bell peppers and mushrooms. Cut the chicken into strips or chunks. Stir together soy sauce, oyster sauce, honey, and dissolved corn starch.

Step 02

Warm up the oil over medium-high heat in your wok. Brown the chicken for 5-7 minutes until it’s cooked through. Set it aside for later.

Step 03

Toss ginger and garlic into the hot pan, and let them sizzle for a minute. Add in mushrooms and peppers, frying them for 5-7 minutes.

Step 04

Put the chicken back in the pan, pour the sauce mix over everything, and give it a stir. Cook another 2-3 minutes until the sauce thickens.

Step 05

Serve warm, sprinkled with sesame seeds and green onions. Pair it with noodles or steamed rice.

Notes

  1. Adding oyster sauce boosts the dish’s flavor but isn’t a must.
  2. A small splash of sesame oil at the end gives it a nice aroma.

Tools You'll Need

  • Wok or large pan.
  • Cutting board.
  • Ginger grater.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Sesame.
  • Oyster sauce contains shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 12 g
  • Total Carbohydrate: 15 g
  • Protein: 32 g