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Garden Infuzions

Asian Garlic Chicken Stir-Fry with Asian Stir-Fry Infused Olive Oil

Asian Garlic Chicken Stir-Fry with Asian Stir-Fry Infused Olive Oil is a colorful weeknight dinner made with tender chicken, crisp vegetables, and a glossy garlic-ginger sauce. Garden Infuzions Asian Stir-Fry Infused Olive Oil adds savory wok-style flavor to the chicken and vegetables for an easy restaurant-quality meal.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 455
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds Boneless Skinless Chicken Breast cut into bite-sized pieces
  • 3 tablespoons Asian Stir-Fry Infused Olive Oil divided
  • 2 tablespoons Low-Sodium Soy Sauce for the chicken
  • 1 tablespoon Cornstarch helps the chicken brown and the sauce cling
  • 2 cups Broccoli Florets cut small for quick cooking
  • 1 cup Red Bell Pepper sliced
  • 1 cup Yellow Bell Pepper sliced
  • 1 cup Snow Peas trimmed
  • 1 cup Carrots julienned or thinly sliced
  • 1 cup Mushrooms sliced
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Ginger minced
  • 1/3 cup Low-Sodium Soy Sauce for the sauce
  • 1/4 cup Chicken Broth or water
  • 2 tablespoons Honey or brown sugar
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Toasted Sesame Oil optional, for finishing
  • 1 tablespoon Cornstarch mixed with 2 tablespoons water to make a slurry
  • 2 cups Cooked Jasmine Rice for serving
  • 2 tablespoons Green Onions sliced, for garnish
  • 1 tablespoon Toasted Sesame Seeds for garnish

Method
 

  1. Equipment: Large wok or skillet, mixing bowls, whisk, cutting board, chef’s knife, measuring spoons, measuring cups, wooden spoon or spatula.
  2. Prep Time: 20 minutes
  3. Cook Time: 15 minutes
  4. Total Time: 35 minutes
Prepare the Chicken (5 minutes):
  1. Add the chicken pieces to a bowl with 1 tablespoon Asian Stir-Fry Infused Olive Oil, 2 tablespoons low-sodium soy sauce, and 1 tablespoon cornstarch. Toss until the chicken is evenly coated.
Mix the Stir-Fry Sauce (3 minutes):
  1. In a separate bowl, whisk together 1/3 cup low-sodium soy sauce, chicken broth, honey, rice vinegar, toasted sesame oil, and the cornstarch slurry. Set aside.
Sear the Chicken (6 minutes):
  1. Heat 1 tablespoon Asian Stir-Fry Infused Olive Oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.
Stir-Fry the Vegetables (5 minutes):
  1. Add the remaining 1 tablespoon Asian Stir-Fry Infused Olive Oil to the skillet. Add broccoli, bell peppers, snow peas, carrots, and mushrooms. Stir-fry for 4 to 5 minutes until the vegetables are bright and crisp-tender.
Add Garlic and Ginger (1 minute):
  1. Stir in the minced garlic and fresh ginger. Cook for about 1 minute, stirring constantly, until fragrant.
Finish the Stir-Fry (3 minutes):
  1. Return the cooked chicken to the skillet. Pour in the stir-fry sauce and toss everything together for 2 to 3 minutes, until the sauce thickens and coats the chicken and vegetables.
Serve and Garnish (2 minutes):
  1. Serve hot over cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 455kcalCarbohydrates: 43gProtein: 38gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 105mgSodium: 980mgFiber: 5gSugar: 12g

Notes

For best results, cut all vegetables before heating the skillet because stir-fries cook quickly. Keep the heat at medium-high so the chicken browns and the vegetables stay crisp-tender. For a spicier version, add a small pinch of crushed red pepper flakes or a teaspoon of chili garlic sauce to the sauce. This recipe also works with chicken thighs, shrimp, beef strips, tofu, broccoli, snap peas, bok choy, cabbage, or lo mein noodles.

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