This Asian style chicken with veggies is a perfect recipe for those times when you open your fridge and see some of this and some of that. You just know that it is not enough to use by itself but plenty to combine in one pot.
Such kind of food is very easy to make and it’s very relaxing too. It could be a perfect choice for a quickly thrown together after work dinner. You don’t need to measure everything exactly, don’t need a long time to prep and cook but in the end, you get a bowl of a very satisfying homemade food and a healthy too. It’s packed with veggies, chicken is a lean protein and fast to cook, nuts add a little crunch and texture variety.
Homemade fast food
Occasionally I do shopping at Asian markets. I like to buy fish and meat at Korean store, some fruits, sprouts, and aromatics at Chinese. I always have some sauces in my pantry (soy, fish, oyster) and veggies and herbs in my fridge.
This time I had a couple of young bok choys, a handful of bean sprouts, one red bell pepper, and some chicken thighs. Doesn’t it sound like a delicious dinner? It does for me.
Since it a stir-fry kind of dish you need to prep all the ingredients first, so you will have everything on hand when start cooking. Then just heat the fire and the dinner will be ready in no time. This is real fast food and you don’t need to go out.
I like to marinade chicken with cornstarch, it what helps such lean meat stay juicy but it’s not mandatory if you don’t want. I do the sauce not spicy at all because my husband likes it that way but in general, I don’t like very spicy food either. So this Asian style chicken my way is mild but flavourful. Adjust the seasoning and spiciness level as you like.
We ate this with a crusty home baked sourdough bread but plain or aromatic rice will be a perfect side.
Asian style chicken with nuts and veggies
For the chicken marinade
- 450g (1lb) chicken thighs (you can use breasts as well) boneless and skinless
- 3 tsp light soy sauce
- 1 tsp sichuan pepper whole
- 1 tsp mirin
- 1,5 tbsp water
- 2 tsp cornstarch
For the stir-fry
- 3 garlic cloves
- A piece of fresh ginger 3 cm (2 inches)
- 5-6 green onions
- 2 young bok choy
- A handful of bean sprouts
- 1 bell pepper
- A handful of peanuts or cashews roasted
- 0,5 tsp five-spice powder (or more if you like)
- 2 tbsp vegetable oil (I prefere avocado)
For the sauce
- 3 tsp sugar
- 4 tsp black rice vinegar
- 2 tsp cornstarch
- 1,5 tsp light soy sauce
- 1,5 tsp dark soy sauce
- 2 tbsp water
- Cut the chicken into bite-sized pieces. Mix all the ingredients for the marinade, pour over the chicken, cover and set aside for 30 minutes.
- Meanwhile, prepare the other ingredients. Cut the ginger into a fine julienne and do the same with garlic. Divide the green onions into white and green parts, slice both into medium size pieces. Cut bok choy lengthwise into quarts. Cut the bell pepper into thick slices.
- Mix all the ingredients for the sauce. Prepare the nuts.
- Heat the wok or skillet over the high heat with a tablespoon of vegetable oil. Take the chicken out of the marinade and fry in portions over medium-high heat until golden brown. Set aside.
- Put some more oil in a skillet and briefly stir-fry the pepper, then add the bok choy, garlic, white parts of green onions and ginger. Don't overcook the veggies, they should retain a bit of crunch.
- Add cooked chicken to the veggies, pour the sauce mixture in, stir for a minute to thicken the sauce and cook the cornstarch. Stir the nuts and green parts of onions in, serve immediately with rice.
You can serve this with soba or other noodles.
I’d love to hear from you!