Chicken and vegetable stir-fry
This chicken and vegetable stir-fry features tender chicken and a variety of fresh vegetables, complemented by a savory soy and oyster sauce. It’s a quick and healthy dish perfect for weeknight dinners.
Cook time 10 min
Prep time 20 min
Ingredients:
2 tbsp peanut oil4 chicken breasts
1 onion
1 red pepper
16 oz broccoli
1 cup mushrooms
2 red hot chili peppers
1 tbsp ginger root
2 garlic cloves
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp water
Chicken and vegetable stir-fry is a quick, delicious, and healthy meal that brings a mix of Asian flavors to your kitchen. Perfect for weeknight dinners or meal prep, this dish combines tender chicken with a variety of fresh vegetables, all brought together by a savory sauce. Follow these easy steps to create a satisfying stir-fry that is sure to impress.
Instructions:
- Start by preparing all your ingredients: Cut the chicken into bite-sized pieces, slice the onion and red pepper, cut the broccoli into small florets, and slice the mushrooms. Thinly slice the red hot chili peppers, grate the ginger, and mince the garlic.
- In a large wok or skillet, heat 2 tablespoons of peanut oil over medium-high heat until it shimmers.
- Add the chicken pieces to the wok and stir-fry for about 5-7 minutes, or until the chicken is fully cooked and no longer pink. Remove the chicken from the wok and set aside.
- In the same wok, add the sliced onion, red pepper, broccoli florets, and mushrooms. Stir-fry for about 4-5 minutes until the vegetables start to become tender-crisp.
- Push the vegetables to the sides of the wok, creating a small well in the center. Add the sliced red hot chili peppers, grated ginger, and minced garlic to the well. Stir-fry for about 1-2 minutes until the garlic and ginger are fragrant, being careful not to let them burn.
- Return the cooked chicken to the wok. Stir everything together so the chicken and vegetables are well combined.
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of water. Pour this sauce mixture over the chicken and vegetables in the wok.
- Stir everything thoroughly to coat the chicken and vegetables evenly with the sauce. Continue to stir-fry for another 2-3 minutes until everything is heated through and the sauce is slightly thickened.
- Remove the stir-fry from the heat. Serve immediately over steamed rice or noodles, if desired.
With this chicken and vegetable stir-fry recipe, you can enjoy a nutritious and flavorful meal in no time. The bright, colorful vegetables and succulent chicken pieces come together beautifully with a rich and tangy sauce. Serve it over rice or noodles for a complete meal. Happy cooking!
Chicken and vegetable stir-fry FAQ:
The chicken is fully cooked when it is no longer pink in the center and has an internal temperature of at least 165°F (75°C). Cut into a piece to check for doneness.
You can use other oils with high smoke points, such as vegetable oil, canola oil, or sesame oil, as substitutes for peanut oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
Yes, you can use frozen vegetables. However, they may require slightly longer cooking times since they are often pre-cooked and tend to release more moisture.
A large wok or deep skillet is ideal for stir-frying, as it provides enough space for the ingredients to cook evenly without overcrowding.
Cooking Tips:
- Make sure to cut all your ingredients into uniform sizes for even cooking.
- Prepare all your ingredients before starting to cook, as stir-frying is a quick process.
- Use a wok if you have one for the best stir-frying results, but a large skillet will also work.
- Cook on high heat to keep the vegetables crisp and tender.
- Don't overcrowd the pan, as this can lead to steaming rather than stir-frying.
- Adjust the amount of red hot chili peppers based on your heat preference.
- Feel free to add other favorite vegetables, such as snow peas or carrots, to customize the stir-fry to your taste.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 33g
Carbohydrates 18g
Fiber 4.96g
Sugar 7g
Fat 11g
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