I still remember the night I threw this Quick Asian Dinner together after a long day. The sizzle of garlic and soy sauce hit the pan, and suddenly the kitchen smelled like my favorite takeout spot.
It’s fast, cozy, and full of flavor—sweet, salty, and just a little spicy. I love that it’s done before I can even set the table.
If you want something simple that still tastes special, this quick Asian dinner is the perfect way to end your day warm and happy.
Why You’ll Love This Recipe
- Lightning Fast: From prep to plate in just 30 minutes, making it ideal for busy weeknights.
- One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to relax.
- Budget-Friendly: Uses simple ingredients you can find at any grocery store.
- Healthy and Satisfying: Packed with lean protein and colorful vegetables for a balanced meal.
- Better Than Takeout: Control the ingredients and flavor while saving money.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Servings: This recipe serves 4 people as a main dish. Pair it with steamed rice or noodles to stretch it further for hungrier crowds.
Difficulty: Beginner-friendly. If you can chop vegetables and stir ingredients in a pan, you can make this dish.
Required Kitchen Tools
- Large skillet or wok
- Sharp knife and cutting board
- Mixing bowls
- Measuring spoons
- Wooden spoon or spatula
Ingredients
This Asian-inspired stir-fry combines simple ingredients that work together to create deep, savory flavors. Fresh vegetables add crunch and color, while the sauce brings everything together with rich, complex taste.
For the Chicken:
- 1 pound chicken breasts, sliced thin
- 2 tablespoons butter
- 1 medium onion, sliced
- 3 cloves garlic, minced
For the Vegetables:
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 1 bell pepper, sliced thin
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon sesame oil
Variations for Quick Asian Stir-Fry
- Add Broccoli: Toss in broccoli florets for extra vegetables and nutrients.
- Try Different Proteins: Swap chicken for shrimp, beef, or tofu.
- Make It Spicier: Double the red pepper flakes or add fresh sliced chilies.
- Add Ginger: Include fresh grated ginger with the garlic for a zesty kick.
- Use Different Vegetables: Try snow peas, bok choy, mushrooms, or zucchini based on what you have.
How to Make Quick Asian Stir-Fry Step-by-Step Instructions
1. Prepare the Ingredients
Slice the chicken breasts into thin strips about half an inch wide. Cut all vegetables into similar-sized pieces so they cook evenly. Mince the garlic and set everything within reach of your stove.
2. Make the Sauce
In a small bowl, combine soy sauce, oyster sauce, black pepper, red pepper flakes, and sesame oil. Stir well and set aside.
3. Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and let it melt. Add the sliced chicken in a single layer. Cook without moving for 2-3 minutes until the bottom turns golden. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.
4. Sauté the Aromatics
In the same pan, add the remaining tablespoon of butter. Add sliced onion and cook for 2 minutes until it starts to soften. Add minced garlic and stir for 30 seconds until fragrant.
5. Add the Vegetables
Toss in the cabbage, carrot, and bell pepper. Stir-fry for 4-5 minutes, stirring frequently, until vegetables are tender-crisp. They should still have some crunch.
6. Combine Everything
Return the cooked chicken to the pan. Pour the sauce over everything. Toss well to coat all ingredients evenly. Cook for another 1-2 minutes until everything is heated through and the sauce coats the chicken and vegetables nicely.
Serving and Decoration
Serve this stir-fry hot over steamed white or brown rice. You can also serve it with noodles like lo mein or rice noodles. Garnish with sesame seeds or sliced green onions for a restaurant-style presentation. For a complete meal, add a side of egg rolls or spring rolls.
How to Serve Quick Asian Stir-Fry
This dish works well in many ways:
- Over Rice: The classic pairing that soaks up all the delicious sauce.
- With Noodles: Toss with cooked noodles for a complete one-dish meal.
- In Lettuce Wraps: Spoon the mixture into crisp lettuce leaves for a low-carb option.
- As Meal Prep: Divide into containers with rice for ready-to-go lunches.
- In Fried Rice: Mix with day-old rice for a different take on fried rice.
Storing Quick Asian Stir-Fry
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The vegetables may soften slightly but will still taste great.
- Freezer: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth to revive the sauce. You can also microwave in 1-minute intervals, stirring between each.
Tips and Tricks for Success
- Slice Chicken Thin: Thinner pieces cook faster and more evenly, preventing dry chicken.
- Keep Vegetables Crisp: Do not overcook the vegetables. They should stay slightly crunchy for the best texture.
- High Heat is Key: A hot pan creates better flavor and prevents steaming the ingredients.
- Prep First: Have everything chopped and ready before you start cooking. Stir-fries move quickly.
- Don’t Crowd the Pan: If your pan is too full, the ingredients will steam instead of sear. Cook in batches if needed.
Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 285 |
| Protein | 28g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sugar | 5g |
| Fat | 14g |
| Saturated Fat | 5g |
| Sodium | 890mg |
| Cholesterol | 85mg |
Quick Asian Dinner
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound chicken breasts, sliced thin
- 2 tablespoons butter
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 1 bell pepper, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame oil
Instructions
- Prep Ingredients: Slice chicken into thin strips. Cut all vegetables into uniform pieces. Mince garlic.
- Make Sauce: In a small bowl, mix soy sauce, oyster sauce, black pepper, red pepper flakes, and sesame oil. Set aside.
- Cook Chicken: Heat skillet over medium-high heat. Add 1 tablespoon butter. Cook chicken strips 2-3 minutes per side until golden and cooked through. Remove to a plate.
- Cook Aromatics: Add remaining butter to pan. Sauté onion for 2 minutes. Add garlic and cook 30 seconds.
- Stir-Fry Vegetables: Add cabbage, carrot, and bell pepper. Stir-fry 4-5 minutes until tender-crisp.
- Combine: Return chicken to pan. Pour sauce over everything. Toss well and cook 1-2 minutes until heated through.
- Serve: Serve hot over rice or noodles. Garnish with sesame seeds if desired.
Quick Asian Stir-Fry FAQs
Yes, but thaw and drain them first. Frozen vegetables contain extra water that can make your stir-fry soggy.
You can substitute with hoisin sauce or extra soy sauce mixed with a pinch of sugar.
The stir-fry is best fresh, but you can prep all ingredients ahead of time and store them separately until ready to cook.
Slice against the grain and do not overcook. Remove it from the pan as soon as it turns white throughout.
Absolutely. This recipe is very flexible. Just keep the total amount of vegetables similar so the sauce proportions work.
Conclusion
This Quick Asian Stir-Fry delivers everything you want in a weeknight dinner. The chicken stays tender and juicy while the vegetables add satisfying crunch. The sauce brings bold, savory flavors that make plain rice exciting. Best of all, you spend less time cooking and cleaning than ordering takeout. Whether you’re feeding your family or meal prepping for the week, this recipe becomes one you’ll return to again and again.
