Oriental chicken stir-fry
Oriental Chicken Stir-Fry features tender chicken strips coated in a rich marinade, paired with fresh vegetables and a quick cooking method for a delicious weeknight meal. The dish brings together a blend of savory sauces and vibrant vegetables for balanced flavor.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp oyster sauce2 tbsp soy sauce
1/4 tsp salt
2 chicken breasts
2 garlic cloves
2 onions
1 tbsp vegetable oil
1 tbsp cornstarch
1 red pepper
1 package peas
Oriental Chicken Stir-Fry is a quick and delicious recipe that combines tender chicken breast with fresh vegetables all coated in a savory sauce. Whether you are looking for a weeknight dinner or a flavorful meal prep option, this dish has you covered.
Instructions:
- In a small bowl, combine 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, and 1/4 teaspoon of salt. Stir well until the salt is completely dissolved and the mixture is well-combined.
- Thinly slice the 2 chicken breasts into strips. Place the chicken strips in a large bowl and pour the marinade over them. Toss the chicken strips to ensure they are evenly coated.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Peel and finely mince the 2 garlic cloves.
- Peel and thinly slice the 2 onions.
- Wash the red pepper, remove the seeds and core, then thinly slice it into strips.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Once the oil is hot, add the minced garlic and sliced onions. Sauté for about 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, stirring occasionally until the chicken is fully cooked and no longer pink inside.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- Add the red pepper strips and 1 package of peas to the skillet with the chicken. Stir well to combine all the ingredients.
- Cook for an additional 3-4 minutes until the vegetables are tender, yet still crisp.
- Pour the cornstarch slurry into the skillet. Stir continuously as the sauce begins to thicken and coats the chicken and vegetables evenly.
- Taste the stir-fry and adjust seasoning if needed, adding a bit more soy sauce or salt to taste.
- Remove the stir-fry from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles.
This Oriental Chicken Stir-Fry is not only delectable but also packed with nutritious vegetables and lean protein. It makes for a well-rounded meal that's sure to become a favorite in your household. Serve it over rice or noodles to complete your dinner.
Oriental chicken stir-fry FAQ:
Cook the marinated chicken strips for about 5-7 minutes, stirring occasionally, until they are fully cooked and no longer pink inside.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
If you need a substitute for oyster sauce, you can use hoisin sauce or a blend of soy sauce and a bit of sugar for sweetness.
A large skillet or wok is ideal for this stir-fry, providing enough space to cook the chicken and vegetables evenly without overcrowding.
The vegetables should be tender but still crisp. Cook them for about 3-4 minutes after adding them to the chicken.
Cooking Tips:
- Prepare all your ingredients before you start cooking. Stir-frys cook quickly, and you won't have much time to chop vegetables once the cooking begins.
- Cut the chicken and vegetables into uniform pieces for even cooking.
- Make sure your wok or skillet is hot before adding the vegetable oil to ensure a good sear on the chicken.
- Cook chicken in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
- When adding the sauce mixture, deglaze the pan by scraping up any browned bits from the bottom; this will add more flavor to your stir-fry.
- If you like, you can thicken the sauce further by dissolving the cornstarch in a little water before adding it to the pan.
Nutrition Facts
2 ServingsCalories 430kcal
Protein 60g
Carbohydrates 30g
Fiber 8g
Sugar 9g
Fat 14g
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