Hi Foodies! Today I’m sharing my Asian Chicken Stir Fry w/ Jasmine Rice. Sorry for the long delay in posting. I have no idea where the last couple of weeks have gone, but they are a total blur. For one thing, I had a summer cold that lasted for two weeks and life has just generally been insane lately. I’ll be sharing a summer recap next to fill you in on how we spent our summer. Can you believe fall is here? I cannot! This year has just gone by way too quickly. The good news is I’m finally well and back in the kitchen!
I’m so excited to share this Asian Chicken Stir Fry w/ Jasmine Rice with you. This is a major hit with the family. So much so that both Jay and the girls grab seconds and leftovers (if there are any) are gone the next day. It’s super easy and healthy and delicious! Seriously, I could make this dish once a week and there would be no complaints. I need to start doubling the recipe so that the leftovers last a little longer.
The night before you’re going to be serving the dish, make the marinade. Just mix the marinade ingredients in a bowl. Place the chicken pieces in a gallon-sized Ziploc bag and pour the marinade over it. Place in the fridge and allow the chicken to marinate overnight. Allowing it to marinate overnight will give the chicken an opportunity to absorb all of those amazing flavors like garlic, ginger and sesame!
When you’re ready to start cooking, take the chicken out of the fridge and chop up your veggies. For this Asian Chicken Stir Fry I like to use bok choy, green onions, show peas and water chestnuts. Although, you can use any combination of vegetables that suits your fancy. That’s one of the beautiful things about stir fry dishes, you can use any meat or vegetables that you have on hand and can cater to picky eaters.
When you’re ready to prepare the dish, lightly sauté the bok choy and snow peas in a large skillet over medium heat with 1 tablespoon of vegetable oil. Don’t cook them for more than about five minutes. You want them to still have a bite to them. Add the water chestnuts and green onions and sauté for the last minute of cook time.
Remove the veggies from the skillet and set aside. Add another tablespoon of vegetable oil to the same skillet and add the chicken and all of the marinade and cook the chicken until it’s cooked completely. Add the slurry to thicken the sauce. Once thickened, add the vegetables back in and heat them through.
Serve over rice. I really like using jasmine rice with this Asian Chicken Stir Fry, but you can use brown rice or white rice if you prefer.
This is a fantastic weeknight dinner that whips up in no time. Having the chicken pre-cut and marinated is a huge time saver.
I hope you’ll give this Asian Chicken Stir Fry w/ Jasmine Rice a try and come back and leave a comment and let me know how you like it. I always love hearing from my readers! Be sure to snap a photo and tag #ketchumkitchen on Social Media and be sure to subscribe to the blog if you haven’t already so that you don’t miss a single recipe. I have some great fall recipes coming up!
Thank you so much for stopping by, where everything is made from the ♥
Ingredients
- Marinade
- 4 cloves fresh garlic, minced
- 1 1/2 cups low sodium soy sauce
- 2/3 cup sesame oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh ginger
- Slurry
- 1/4 cup water
- 1 tsp corn starch
- 4 3 ounce chicken breasts
- 5 stalks bok choy, chopped
- 3 green onions, sliced
- 1 8 ounce can sliced water chestnuts, drained
- 2 cups fresh snow peas
- 2 tablespoons vegetable oil
- Jasmine rice
Instructions
- Prepare the ingredients for the marinade in a mixing bowl, mix well. Slice the chicken breasts into large chunks (about 1 inch pieces) and place in a gallon-sized Ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate overnight.
- Over medium heat, sauté the bok choy and snow peas for about 4 minutes or until the bok choy is translucent. Add the green onions and water chestnuts and sauté for one additional minute.
- Remove the veggies from the skillet and set aside. Add the other tablespoon of vegetable oil to the skillet and add the chicken and marinade and sauté until the chicken is cooked throughly. Add the slurry and mix until the sauce thickens. Add back in the veggies and stir until heated through.
- Serve over Jasmine Rice.
