One night recently, I wanted to make something new for dinner but didn’t want to go to the grocery store again (sigh!). While searching online, using the main ingredients I had on hand, this colorful Asian recipe caught my eye. I love a good stir-fry recipe because, combined with chopping, it’s usually quick and easy – and you only need to wash one pot!

Taking into account 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 adjustments and made this delicious dinner in just over 30 minutes.


My husband declared this newfound recipe a keeper! The healthy portion of leftovers also saved me from eating lunch the next day. a result! Serve this Asian recipe for fried chicken over rice, quinoa, or in iceberg lettuce cups.

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Cuisine: Asian

Preparation time: 15 minutes

Cooking time: 20 minutes
Total time: 35 minutes

Meals: 4


Brown sauce

A chick

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


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

Useful products

Recipe notes

  • You can make lots of substitutions with this recipe: coconut aminos for soy sauce, canola oil for sesame oil, brown sugar for honey, ground grated fresh ginger (use an extra teaspoon) and practically any vegetable of your choice (just adjust the cooking time). Depending on how quickly the particular vegetable is cooked).

  • You can also use frozen vegetables; However, the resulting liquid may dilute the brown sauce.

  • Cut all vegetables into small pieces to cook them faster.


  • You can also add a tablespoon of sesame seeds to the sauce, and for those who like a stir-fry, add a quarter teaspoon (or more) of red pepper flakes.

  • Water chestnuts will also be a good addition to vegetables.

  • Garnish with cashews or slivered almonds, and more sesame seeds or green onions.

Here’s how to make it:

  1. Mix all the brown sauce ingredients and set aside.
  2. Place a large skillet, pot, or wok over medium heat and add sesame oil to the pan. Once the oil is hot, crumble the chicken into the pan, season with garlic powder, salt and pepper and cook the chicken, stirring often, until no longer pink. Remove the chicken from the pan but keep the stove hot.


  3. Add more sesame oil to the pan and add the vegetables. Cook until tender, about 8 to 9 minutes.


  4. Add the chicken back to the pan with the vegetables. Reduce the temperature to low and pour the sauce. Stir just until the sauce thickens.


Nutrition facts per serving

Calories: 332

Total fat: 16.4 grams

Saturated fat: 3.5 grams

Cholesterol: 80 mg

Sodium: 1322 mg

Total carbs: 21.8 grams

Dietary fiber: 2.8 grams

Total sugars: 14.5 grams

Protein: 26 grams

Vitamin D: 0 micrograms

Calcium: 34 mg

Iron: 1 mg

Potassium: 268 mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30 Seconds is not responsible for the outcome of any recipe, and you may not obtain the same results due to variations in ingredients, temperatures, altitude, errors, omissions, or cooking/baking abilities. This recipe was analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ensure its accuracy. To ensure image quality, we may sometimes use stock photographs.

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