Quick Chicken & Lotus Stem Stir-fry
A vibrant and satisfying Quick Chicken & Lotus Stem Stir-fry, perfect for a healthy weeknight meal. This dish combines tender chicken, crisp lotus stem, and colorful bell peppers in a savory ginger-soy sauce, ready in under 30 minutes.
For 4 servings
In a medium bowl, combine the cut chicken pieces with 1 tablespoon of the soy sauce, 1 tablespoon of minced ginger, and 1 teaspoon of cornstarch. Toss well to coat and let marinate for at least 10 minutes while you prepare other ingredients.
Prepare all vegetables: thinly slice the lotus stem, bell peppers, and trim the snow peas. Mince the garlic and remaining ginger.
In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, rice vinegar, sugar (if using), water/broth, and the remaining 2 teaspoons of cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until lightly browned and almost cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and remaining 1 tablespoon of minced ginger, stir-fry for 30 seconds until fragrant.
Add the sliced lotus stem and bell peppers to the wok. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender but still have a bite.
Add the snow peas to the wok and return the cooked chicken. Stir-fry for another 1-2 minutes to combine and heat through.
Give the prepared sauce a quick whisk again (cornstarch settles) and pour it over the stir-fry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all the ingredients.
Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or noodles.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en Place is Key: Have all your ingredients prepped and ready before you start cooking, as stir-frying is a very fast process.
- 2Don't Overcrowd the Wok: Cook the chicken in batches if necessary to ensure it browns properly and doesn't steam. Overcrowding lowers the wok's temperature.
- 3High Heat for Crispness: Maintain high heat throughout the stir-frying process to achieve that signature crisp-tender texture in your vegetables.
- 4Adjust Seasoning: Taste the sauce before adding it to the wok and adjust soy sauce, sugar, or vinegar to your preference.
Adapt it for your goals.
Protein Swap
Substitute chicken with shrimp, thinly sliced beef, or firm tofu for a different texture and flavor profile. Adjust cooking times accordingly.
Vegetable BoostVegetable Boost
Enhance the nutritional value and variety by adding other quick-cooking vegetables like broccoli florets, sliced carrots, water chestnuts, or baby corn.
Spicy KickSpicy Kick
For those who enjoy heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes along with the ginger and garlic.
Why this is on our healthy list.
High Protein
Chicken breast is an excellent source of lean protein, crucial for muscle repair, growth, and maintaining satiety, helping to keep you full longer.
Rich in Fiber
Lotus stem and bell peppers contribute significant dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a healthy gut microbiome.
Vitamin-Packed
Bell peppers are loaded with Vitamin C, a powerful antioxidant that boosts the immune system, aids in collagen production, and protects cells from damage.
Frequently asked questions
Yes, you can use frozen lotus stem. Thaw it completely and pat it very dry with paper towels before slicing and stir-frying to prevent excess water from making the dish soggy.
