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Asian style chicken with veggis in a pot

Asian style chicken with nuts and veggies

If you think chicken is boring, try these Asian style chicken with veggies recipe. Fast, easy dish full of flavor and veggie colors with a nut crunch.
Course Main Course
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 6 people
Author Katia White


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 use any veggies you have or omit them and make this more traditional kung pao chicken. Add some fresh chillis when you fry the veggies, or flavor the cooking oil with dry chili flakes.
You can serve this with soba or other noodles.