| Prep: 15 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 15g | 3g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 25g | 0.75g |
I hold a special place in my heart for this Chinese Artichokes and Chicken Stir-fry. It’s a glorious blend of vivid colors, crisp textures and incredible flavors that turns your dinner into a delightful adventure. Being a fervent lover of fusion cuisines, this recipe harmoniously marries the fiery warmth of West African dishes that I grew up with, with the vibrant flavors of a classic Asian stir-fry.
A Nutritional Powerhouse
This Chinese Artichokes and Chicken Stir-fry isn’t just a treat to your taste buds, it’s also a nutrition-packed meal that would make any dietitian proud. For one, Chinese artichokes, known also as Crosne or Japanese artichokes, are a rich source of fiber, aiding in digestion and promoting a healthy gut. The chicken provides a hefty dose of lean protein, crucial for maintaining muscle mass and keeping you satiated. Add in the vast array of vitamins from the vibrant bell peppers and carrots, and you’ve got yourself a well-rounded, healthful meal brimming with nutrition.
Fusion at Its Best
In my kitchen, as in my life, I love marrying different cultures. In this dish, these global ingredients come together in a symphony of flavors and textures. Every bite contains the smoky heat of red bell peppers, the satisfying crunch of carrots, the comforting familiarity of chicken breast, and the unique, subtly sweet taste of Chinese artichokes all brought together by the fragrant aromas of garlic and ginger. Soy and oyster sauce gift a salty umami note, while the optional crushed red pepper flakes add a kick, reminiscent of the heat found in my favorite West African recipes.
If you’re a fan of classic Chicken Stir-fry or Kung Pao Chicken, you’ll definitely find this recipe appealing. And, trust me, once you’ve tried Chinese Artichokes, you might just find yourself seeking out other artichoke recipes like Sautéed Japanese Artichokes with Lemon and Olive Oil or Artichoke Risotto
Chinese Artichokes and Chicken Stir-fry — a simple, healthy, flavorful recipe that brings the world to your plate. It’s the perfect midweek dinner that can easily be paired with a vibrant salad or a comforting bowl of fluffy rice. Feel free to substitute the chicken with tofu for a vegetarian twist or prawns for a seafood variation. No matter how you choose to customize it, I’m confident that it’ll be your new go-to meal when you’re in the mood for a quick and nourishing culinary escapade.
What You’ll Need
- 1.5 lbs Chicken breast, thinly sliced
- 2 cups Chinese Artichokes, washed and trimmed
- 1 cup Red bell peppers, julienned
- 1 cup Carrots, julienned
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1.5 tbsp Cornstarch
- 1 tbsp Sesame oil
- 3 tbsp Canola oil
- 1 tsp Crushed red pepper flakes (optional)
- 1 bunch Green onions, chopped
- 1/4 cup Chicken broth
- Salt and pepper to taste
Method
Step One
Begin by heating the canola oil in a large frying pan over medium heat. Once the oil is hot, add the thinly sliced chicken pieces to the pan and season with salt and pepper. Cook until golden and no longer pink in the middle, around 6 to 8 minutes. Remove the cooked chicken from the pan and set aside onto a clean plate.
Step Two
In the same pan, add the Chinese artichokes, red bell peppers, and carrots. Stir-fry the vegetables until they have softened slightly, but remain crunchy, about 5 minutes.
Step Three
Make a space in the middle of the pan and add the garlic and grated ginger to it. Saute them until they become fragrant, which will take about a minute. Then, mix them with the rest of the vegetables in the pan.
Step Four
Next, add the soy sauce and oyster sauce to the pan and stir everything together. It’s time to re-add the cooked chicken to the pan and stir again to coat the chicken and vegetables in the sauce.
Step Five
In a small bowl, mix together the cornstarch and chicken broth until smooth. Pour this mixture into the pan and stir to combine. The sauce will quickly begin to thicken. Keep stirring until all the ingredients are well coated in the thickened sauce.
Step Six
Finally, sprinkle the cooked chicken and vegetables with the crushed red pepper flakes, if using, and drizzle with sesame oil. Stir in the chopped green onions. Cook for another 1 to 2 minutes and then remove the pan from the heat.
Step Seven
Your Chinese Artichokes and Chicken Stir-fry is now ready to serve. Enjoy it hot with a nice side of steamed rice or even noodles.
