Chicken and Asian Greens Stir-Fry Recipe | Quick, Healthy & Flavorful

When you need a meal that is both quick to prepare and packed with flavor, a stir-fry often comes to the rescue. Among the many variations, chicken and Asian greens stir-fry stands out as a perfect balance of protein, fresh vegetables, and savory sauces. This dish delivers vibrant colors, satisfying textures, and a delightful harmony of flavors in every bite. Better yet, it can be made in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings. With the right ingredients and a few techniques, you can master this restaurant-style stir-fry at home and adjust it to suit your taste.

Ingredients

For a serving size of 4, gather the following:

For the stir-fry base:

• 500 g (1.1 lbs) boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil (or peanut oil for authentic flavor)

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, finely grated

• 1 red chili, deseeded and sliced (optional, for heat)

For the Asian greens and vegetables:

• 1 bunch bok choy, chopped into bite-sized pieces

• 1 cup snow peas, trimmed

• 1 cup broccoli florets

• 1 small red bell pepper, sliced into thin strips

• 1 cup baby spinach leaves

For the sauce:

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 2 teaspoons cornstarch dissolved in 3 tablespoons water (for thickening)

• 1 teaspoon honey (or sugar) for balance

For garnish:

• 2 tablespoons toasted sesame seeds

• 2 green onions, sliced thinly

• Fresh coriander leaves (optional)

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Instructions

Step 1: Prepare the ingredients

Slice the chicken breast thinly across the grain. This ensures tender pieces that cook evenly. Wash and chop the vegetables, keeping them in separate bowls for easy access. Mix the sauce ingredients in a small bowl and set it aside.

Step 2: Heat the wok or pan

Place a wok or a large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around. A hot pan is key to achieving that characteristic stir-fry sear.

Step 3: Cook the chicken

Add the sliced chicken to the pan in a single layer. Stir-fry for about 3–4 minutes until the chicken turns golden brown and nearly cooked through. Remove it from the pan and set aside.

Step 4: Sauté aromatics

Add the remaining tablespoon of oil. Toss in the garlic, ginger, onion, and chili. Stir-fry for 30–45 seconds until fragrant, making sure not to burn the garlic.

Step 5: Add vegetables

First, add broccoli and bell pepper since they take longer to cook. Stir-fry for 2 minutes. Next, add bok choy and snow peas. Cook for another 2–3 minutes until the vegetables become tender-crisp yet vibrant. Finally, add the spinach and stir until just wilted.

Step 6: Combine chicken and sauce

Return the chicken to the pan. Pour in the sauce mixture, stirring quickly to coat all ingredients. Allow the sauce to thicken slightly for 1–2 minutes, ensuring everything is glossy and evenly coated.

Step 7: Garnish and serve

Turn off the heat. Sprinkle with sesame seeds and sliced green onions. Add coriander if desired. Serve immediately with steamed rice or noodles.

Conservation and Storage

If you have leftovers, let the stir-fry cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently in a pan over medium heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving for too long, as this may make the vegetables soggy. Freezing is not recommended because leafy greens lose texture once thawed.

Variations

One of the best aspects of stir-fry is its adaptability. Here are some variations:

• Protein swaps: Replace chicken with beef strips, shrimp, or tofu. Adjust cooking times accordingly.

• Vegetable changes: Use kale, baby corn, shiitake mushrooms, or Chinese cabbage in place of or alongside bok choy.

• Sauce adjustments: Add chili paste for extra spice, or swap oyster sauce with hoisin sauce for a sweeter profile.

• Low-carb version: Serve over cauliflower rice or shirataki noodles instead of regular rice.

Serving Suggestions

• With steamed jasmine rice: The neutral flavor balances the rich stir-fry sauce.

• With noodles: Toss the stir-fry with udon or egg noodles for a complete one-pan meal.

• As a side dish: Serve smaller portions alongside grilled fish or roasted meat.

• For presentation: Use a wide serving platter to showcase the colorful mix of greens, chicken, and glossy sauce. Garnish with lime wedges for freshness.

Tips for Perfecting the Dish

• Slice chicken and vegetables evenly to ensure uniform cooking.

• Do not overcrowd the wok. Cook in batches if necessary to keep the stir-fry crisp.

• Keep the heat high. This preserves the color and crunch of vegetables.

• Prepare all ingredients before starting, as stir-frying is a fast process.

Conclusion

Chicken and Asian greens stir-fry embodies the essence of quick, healthy, and delicious cooking. With lean chicken, fresh greens, and a sauce that balances savory, tangy, and slightly sweet flavors, this dish suits both everyday meals and special occasions. Its adaptability allows you to switch proteins, vary vegetables, and experiment with sauces. Best of all, it delivers a complete and satisfying meal in a short time. Master this recipe once, and you will find endless ways to make it your own—proof that stir-fry truly is one of the most versatile and flavorful dishes you can cook at home.

Chicken and Asian Greens Stir-Fry Recipe

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• Author: Eleanor
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick, flavorful stir-fry with tender chicken, fresh Asian greens, and a savory sauce. Perfect for a healthy weeknight meal in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 500 g (1.1 lbs) boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil (or peanut oil)

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, finely grated

• 1 red chili, deseeded and sliced (optional)

• 1 bunch bok choy, chopped

• 1 cup snow peas, trimmed

• 1 cup broccoli florets

• 1 small red bell pepper, thinly sliced

• 1 cup baby spinach leaves

Sauce:

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 2 teaspoons cornstarch dissolved in 3 tablespoons water

• 1 teaspoon honey or sugar

Garnish:

• 2 tablespoons toasted sesame seeds

• 2 green onions, sliced

• Fresh coriander leaves (optional)

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Instructions

• Slice chicken and chop vegetables. Mix sauce ingredients in a bowl.

• Heat a wok over high heat. Add 1 tbsp oil and cook chicken for 3–4 minutes until browned. Remove.

• Add remaining oil. Sauté garlic, ginger, onion, and chili for 30 seconds.

• Add broccoli and bell pepper. Stir-fry for 2 minutes. Add bok choy and snow peas, cooking 2–3 minutes more. Toss in spinach until wilted.

• Return chicken to pan. Add sauce and stir until thickened and glossy.

• Garnish with sesame seeds, green onions, and coriander. Serve hot with rice or noodles.

Notes

• Keep heat high for crisp vegetables.

• Prep all ingredients before cooking, as stir-frying moves fast.

• Substitute chicken with beef, shrimp, or tofu.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 plate
• Calories: 310 kcal
• Sugar: 15 g
• Sodium: 670 mg
• Fat: 13 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 75 mg

Keywords: chicken stir-fry, Asian greens stir-fry, quick chicken dinner