Asian Zing Recipe
Make Asian Zing Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Protein & Vegetables
Aromatics & Finish
To Serve
Method
Marinade & Sauce
Make Sauce
In a medium bowl, whisk together 1/2 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 teaspoon sesame oil, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 teaspoon chili-garlic sauce until honey dissolves.
Prepare Slurry
In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon water until fully dissolved. Set aside. This will thicken the sauce at the end.
Protein & Vegetables
Prep Protein & Veg
Pat the chicken pieces dry and season lightly with 1/8 teaspoon black pepper and 1/4 teaspoon salt. If using tofu, press and cube it and toss with a little cornstarch for crisping. Trim and cut broccoli into bite-sized florets, slice the red bell pepper, julienne the carrot, and separate whites and greens of the green onions.
Cook Protein
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until browned on the bottom. Stir and continue cooking 3–4 minutes more until cooked through (internal temperature 165°F/74°C). Remove chicken to a plate. If using tofu, cook 3–5 minutes per side until crisp and golden; remove to plate.
Stir-Fry Vegetables
Add the remaining 1 tablespoon oil to the hot pan. Add the broccoli florets and carrot; stir-fry 2 minutes. Add the red bell pepper and the white parts of the green onions; stir-fry another 1–2 minutes until vegetables are bright and just tender-crisp.
Combine & Simmer
Return the cooked chicken (or tofu) to the pan with the vegetables. Pour the prepared sauce over the mixture and bring to a gentle simmer for 1 minute. Stir the cornstarch slurry once more and pour into the pan. Stir constantly until the sauce thickens and coats the chicken and vegetables, about 30–60 seconds.
Aromatics & Finish
Finish
Remove the pan from heat. Stir in 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame seeds, and 2 tablespoons chopped cilantro (if using). Taste and adjust seasoning with additional salt or a splash of soy sauce if needed.
Garnish
Scatter the green parts of the sliced green onions over the dish and serve immediately with lime wedges on the side.
To Serve
Spoon the Asian Zing over 4 cups of steamed jasmine rice or toss with cooked noodles. Serve hot with lime wedges on the side for extra zing.