Oriental Hodge Podge

Bursting with vibrant colors and bold, savory flavors, this Oriental Hodge Podge is a quick and satisfying one-pan stir-fry perfect for weeknight dinners. Tender diced chicken breast is paired with a medley of crisp vegetables—broccoli, snap peas, carrots, mushrooms, and bell peppers—all coated in a luscious, aromatic glaze made from soy sauce, hoisin, sesame oil, garlic, and ginger. A touch of cornstarch thickens the sauce to perfection, ensuring every bite is bursting with umami. Served over a bed of warm jasmine rice and topped with scallions and sesame seeds, this easy, 35-minute recipe is a delicious fusion of taste and texture that’s sure to impress. Perfect for meal prep, this dish celebrates fresh ingredients and authentic Asian-inspired flavors!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 g chicken breast, diced
• 200 g broccoli florets
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 150 g snap peas
• 150 g mushrooms, sliced
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 3 tbsp water
• 3 cups white or jasmine rice, cooked
• 2 scallions, chopped
• 1 tbsp sesame seeds

Directions

Step 1

Prepare all the vegetables by washing and chopping them as needed: julienne the carrots, slice the mushrooms and red bell pepper, and trim the snap peas.

Step 2

Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

Step 3

In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, grated ginger, and minced garlic to create the glaze.

Step 4

In another small bowl, dissolve the cornstarch in water and set aside for thickening the glaze later.

Step 5

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until it is cooked through and slightly browned. Remove from the wok and set aside.

Step 6

Add the remaining 1 tablespoon of vegetable oil to the wok and toss in the carrots, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 7

Add the sliced mushrooms and red bell pepper to the wok, cooking for an additional 2-3 minutes. Ensure all the vegetables are evenly coated with the oil.

Step 8

Return the cooked chicken to the wok and pour in the prepared soy-ginger glaze. Stir well to combine all ingredients.

Step 9

Slowly add the cornstarch slurry to the wok, stirring continuously, until the sauce thickens and evenly coats the vegetables and chicken.

Step 10

Reduce the heat to low and simmer for 1-2 minutes to allow the flavors to meld together.

Step 11

Serve over warm cooked white or jasmine rice. Garnish with chopped scallions and sesame seeds for a finishing touch.

Nutrition Facts

Serving size	1909.5 grams (1909.5g)

Amount per serving	% Daily Value*
Calories	2076

Total Fat 60.20g	77%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 25.30g
Cholesterol 269mg	90%
Sodium 2648mg	115%
Total Carbohydrate 248.60g	90%
Dietary Fiber 23.80g	85%
Total Sugars 34.20g
Protein 132.70g	265%

Vitamin D 43IU	215%
Calcium 407mg	31%
Iron 12mg	67%
Potassium 2700mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 25.7%

Carbs: 48.1%