Chicken and Vegetable Stir Fry

Easy chicken stir-fry recipe packed with tender chicken breast, fresh crisp vegetables, and the most delicious stir-fry sauce. This healthy stir-fry only takes 30 minutes to make!

Course Dinner, Lunch

Cuisine Asian Fusion, Chinese

Keyword chicken vegtable stir fry, Chicken with mixed vegetables, Chinese chicken and vegetables, Chinese vegetable stir fry

Prep Time 15

Cook Time 10

Servings servings

Calories 286kcal

Author Megan

Equipment

Ingredients

Chicken

1 lb chicken breast sliced into 1/4 inch bite sized pieces
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon water
½ teaspoon salt
¼ teaspoon white pepper

Sauce

1 ½ tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
1 tablespoon sugar
¾ cup chicken stock low sodium
1 tablespoon cornstarch
1 teaspoon sesame oil

Stir Fry

1 head broccoli chopped
1 medium carrot thinly sliced
4 cloves garlic minced
1 inch knob ginger minced
4 stalks green onion sliced into 1-inch pieces, whites and green parts divided
1 bell pepper thinly sliced
6 shiitake mushrooms stems removed, thinly sliced
½ cup snap peas ends trimmed

Serve

Steamed Jasmine Rice

Instructions

Marinate the chicken. Slice the chicken breast in half lengthwise, then cut each half into 1/4-inch-wide pieces. In a mixing bowl, add the chicken, oyster sauce, cornstarch, water, salt, and white pepper, and mix until combined. Set aside for 15 minutes.
Mix the stir-fry sauce. In a small mixing bowl, mix the soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, chicken stock, cornstarch, and sesame oil.
Blanch the broccoli and carrots (optional). Bring a pot of water to a boil over high heat. Blanch the broccoli and carrots for 30 seconds to 1 minute. This will yield softer broccoli and carrot bites. Remove and set aside.
Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until hot. Then add the chicken onto a single layer and cook for about 2 minutes on each side or until done. Remove and set aside.
Cook the stir-fry. In the same wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and white parts of the green onion, and sauté for 30 seconds or until fragrant. Then add the broccoli, carrots, bell peppers, shiitake mushrooms, and snap peas and toss for 2-3 minutes or until lightly softened.
Combine. Add back the chicken, green parts of green onion, and the sauce, and toss for 1-2 minutes or until the sauce has thickened.
Serve. Serve immediately with steamed rice and enjoy!

Video

Notes

See the Expert Tips section for more guidance.

Nutrition