Colorful Chicken Stir-Fry Recipe: A Delicious & Nutritious Asian Dinner In About 30 Minutes by Terri Kendrick

Colorful Chicken Stir-Fry Recipe: A Delicious & Nutritious Asian Dinner In About 30 Minutes

One night recently, I wanted to make something new for dinner but didn’t feel like going to the grocery store yet again (sigh!). In my online search, using the main ingredients I had on hand, this colorful Asian recipe caught my eye. I love a good stir-fry recipe because aside from chopping, they’re usually quick and easy – and you only have to wash one pot!

Taking into consideration the ingredients I had in the fridge and pantry and our preferences (like my husband can’t eat sesame seeds and I’m not a fan of red pepper), I made a few minor modifications and whipped up this yummy dinner in a little over 30 minutes.

My husband pronounced this newfound recipe a keeper! And the healthy portion of leftovers also saved me from making lunch the next day. Score! Serve this Asian chicken stir-fry recipe over rice, quinoa or in iceberg lettuce cups.

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Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


Brown Sauce


  • 1 tablespoon sesame oil
  • 1 pound lean ground chicken (or ground turkey)
  • 1/2 teaspoon garlic powder or garlic salt (use less salt if you use garlic salt)


  • 1 tablespoon sesame oil
  • 1 cup sliced carrots
  • 1 cup chopped white onion
  • 1 cup chopped bell pepper
  • 1 cup trimmed and halved green beans

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Recipe Notes

  • You can make a lot of substitutions with this recipe: coconut aminos for soy sauce, canola oil for sesame oil, brown sugar for honey, fresh grated ginger for ground (use an extra teaspoonful) and practically any vegetable you choose (just adjust cooking time based on how quickly the particular vegetable cooks).
  • You can also use frozen veggies; however, the liquid created may dilute your brown sauce.
  • Chop all your vegetables into smallish pieces for quicker cooking.
  • You can also add 1 tablespoon of sesame seeds to the sauce and for those who like their stir-fry to pack a punch, add 1/4 teaspoon (or more) of red pepper flakes.
  • Water chestnuts would also be a good addition to the vegetables.
  • Garnish with cashews or slivered almonds, more sesame seeds or green onions.

Here's how to make it: 

  1. Mix all the ingredients for the brown sauce and set aside.
  2. Place a large pan, pot or wok on medium heat and add the sesame oil to the pan. Once the oil is hot, crumble the chicken in the pan, season with garlic powder, salt and pepper and cook the chicken, stirring often, until it is no longer pink. Remove the chicken from the pan but keep the burner hot.
  3. Add more sesame oil to the pan and pour in the vegetables. Cook them until they are tender, about 8 to 9 minutes.
  4. Add the chicken back to the pan with the vegetables. Decrease the temperature to low and pour in the sauce. Stir just until the sauce thickens.

Nutrition Facts Per Serving

Calories: 332

Total Fat: 16.4g

Saturated Fat: 3.5g

Cholesterol: 80mg

Sodium: 1322mg

Total Carbohydrate: 21.8g

Dietary Fiber: 2.8g

Total Sugars: 14.5g

Protein: 26g

Vitamin D: 0mcg

Calcium: 34mg

Iron: 1mg

Potassium: 268mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Great recipe!
Love creative chicken stir fry dinners a lot.
Elisa Schmitz
I love using ground turkey and often substitute it for ground beef in recipes. Thanks for the creative way to use it, Terri Kendrick !

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