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Asian Chicken Stir Fry

Stir Fry’s are my favorite. They are so quick and simple. It’s a great way to use up those leftover veggies. Plus you can add whatever protein and seasonings you desire. You will never disappoint with a Stir Fry!

Asian Chicken Stir Fry

Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Dinner
Cuisine: Chinese
Servings: 4


Chicken Marinade

  • 3 Boneless Skinless Chicken Breasts
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sesame Oil
  • 4 tbsp Hoisin Sauce
  • 1/2 tsp Minced Ginger
  • 1 tbsp Chopped Garlic
  • 1/4 cup Low Sodium Soy Sauce


  • 1 Onion quartered
  • 8 oz Mushrooms quartered
  • 8 Mini Sweet Peppers quartered
  • 1 Medium head of Broccoli cut into florets


  • In a large mixing bowl add the all of the marinade ingredients except the chicken.
  • Cut the chicken into 1/2″ chunks, and to marinade, and mix.
  • Cover chicken and let sit in the refrigerator for 1-3 hours.
  • While the chicken is marinading you can prepare the veggies.
  • Remove the chicken from the refrigerator after 1-3 hours. 
  • Steam your veggies. I used my instant pot to steam the veggies. If you have one add 1 cup of water to your instant pot. Place the steamer basket in and add the veggies to the pot. Set it on the “Steam” setting for 0 minutes in the “Seal” position. When the veggies are done steaming you will want to release the pressure before removing the lid.
  • While the veggies are steaming let’s get the chicken going. In a large skillet pan on high heat add the chicken and marinade. Once the chicken is done turn off the heat and add the steamed veggies and mix.
  • Serve over rice.
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