Chicken and vegetable stir-fry
This chicken and vegetable stir-fry features tender chicken strips and a medley of vibrant veggies, all infused with ginger and garlic. Quick to prepare, it's a delicious and healthy option for weeknight dinners.
Cook time 10 min
Prep time 20 min
Ingredients:
1 tbsp peanut oil2 chicken breasts
1 onion
1 red pepper
1/2 cup mushrooms
6 oz broccoli
1 tbsp ginger root
2 garlic cloves
2 red hot chili peppers
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp water
Chicken and vegetable stir-fry is a quick and healthy meal that brings together succulent chicken breasts and a variety of vibrant vegetables. This dish is not only easy to prepare but also packed with flavors and nutrients. Perfect for a weeknight dinner, this stir-fry will delight your taste buds and satisfy your hunger.
Instructions:
- Slice the chicken breasts into thin strips.
- Peel and slice the onion.
- Slice the red pepper and mushrooms.
- Cut the broccoli into small florets.
- Mince the ginger root and garlic.
- Slice the red hot chili peppers.
- In a large wok or skillet, heat 1 tablespoon of peanut oil over medium-high heat until hot.
- Add the sliced chicken breasts to the hot oil. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove the chicken from the pan and set aside.
- In the same wok or skillet, add the sliced onion and cook for 2-3 minutes until it starts to soften.
- Add the sliced red pepper, mushrooms, and broccoli florets. Stir-fry for an additional 3-4 minutes until the vegetables begin to tenderize but remain crisp.
- Push the vegetables to one side of the pan. In the cleared space, add the minced ginger root, garlic, and sliced red hot chili peppers. Stir-fry for about 1 minute until fragrant.
- Return the cooked chicken to the pan and combine with the vegetables and aromatics.
- Pour in 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of water. Stir everything together to coat the chicken and vegetables evenly in the sauce.
- Let the mixture simmer for 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Transfer the chicken and vegetable stir-fry to a serving dish.
- Serve hot with your choice of steamed rice or noodles.
With its combination of tender chicken, crunchy vegetables, and savory sauces, this chicken and vegetable stir-fry is a well-rounded and satisfying meal. Whether served over rice, noodles, or on its own, this dish is sure to become a staple in your culinary repertoire. Enjoy the delightful textures and layers of flavor with each bite.
Chicken and vegetable stir-fry FAQ:
Cook the sliced chicken breasts for about 5-7 minutes over medium-high heat until they are cooked through and no longer pink inside.
If you need a substitute for oyster sauce, consider using a mix of soy sauce and sugar or a vegetarian oyster sauce made from mushrooms.
Yes, you can use frozen vegetables, but adjust the cooking time. Add them when the chicken is almost cooked, and stir-fry until heated through.
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
A large wok or a deep skillet is recommended to provide enough space to stir-fry the chicken and vegetables evenly.
Tips:
- Preparation: Before you start cooking, prepare all your ingredients by cutting the chicken into bite-sized pieces and chopping all the vegetables. This makes the cooking process smoother and faster.
- High heat: Use high heat to quickly sear the chicken and vegetables. This helps to lock in their flavors and maintain their textures.
- Oil and seasoning: Use peanut oil for its high smoke point, which is ideal for stir-frying. Also, taste your stir-fry as you go and adjust the seasoning as needed to suit your preferences.
- Avoid overcrowding: Avoid overcrowding the pan to ensure everything cooks evenly. If necessary, cook the chicken and vegetables in batches.
- Serve immediately: Stir-fries are best served immediately to retain their crispiness and vibrant flavors. Consider serving over a bed of steamed rice or noodles for a complete meal.
Nutrition per serving
2 ServingsCalories 330kcal
Protein 33g
Carbohydrates 22g
Fiber 5g
Sugar 10g
Fat 12g
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