Chicken and Vegetable Stir Fry

Name: Chicken and Vegetable Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500 g chicken breast (cut into bite-sized pieces); 2 bell peppers (sliced); 1 carrot (julienned); 100 g broccoli florets; 1 onion (sliced); 2 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch (mixed with 2 tbsp water); 1 tsp garlic (minced); 1 tsp ginger (minced)

30 min 4 servings Easy

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Chicken and Vegetable Stir Fry

A quick and flavourful chicken and vegetable stir fry, perfect for a weeknight dinner.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Stir frying is a quintessential method in many cuisines, known for its quick cooking and ability to preserve the vibrant colours and crisp textures of the ingredients. This Chicken and Vegetable Stir Fry combines tender chicken pieces with a medley of fresh vegetables, all tossed in a savoury soy-based sauce. This dish is versatile and can be adapted based on the vegetables you have on hand. It's a great way to use up any leftover produce in your fridge while providing a nutritious and satisfying meal. Whether you're a seasoned chef or a cooking novice, this recipe is straightforward and delivers delicious results in no time.

Ingredients

Servings

For the stir fry

Instructions

Prepare the ingredients

Slice the chicken into bite-sized pieces. Julienne the carrot, slice the bell peppers and onion, and cut the broccoli into small florets.

Pro tip: Ensure all vegetables are cut to similar sizes for even cooking.

Make the sauce

In a small bowl, combine soy sauce, oyster sauce, and cornstarch mixture. Set aside.

Heat the wok

Heat 1 tablespoon of vegetable oil in a wok over high heat until shimmering.

Pro tip: A hot wok ensures the chicken cooks quickly and retains moisture.

Cook the chicken

Add chicken pieces to the wok and stir-fry for 5-7 minutes, or until cooked through and no longer pink inside.

Pro tip: Stir fry in batches if necessary to avoid overcrowding.

Cook the vegetables

Remove the chicken from the wok. Add the remaining oil and stir-fry garlic and ginger for 30 seconds. Add onions, carrots, bell peppers, and broccoli. Stir-fry for 5 minutes.

Pro tip: Ensure vegetables remain crisp-tender for best texture.

Combine and serve

Return chicken to the wok, pour in the sauce, and stir to coat everything evenly. Cook for another 2-3 minutes until sauce thickens. Serve hot.

Pro tip: Taste and adjust seasoning if needed.

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Tips & Tricks

<ul><li>Use a wok for even cooking and authentic flavour.</li><li>Prep all ingredients before starting to cook for efficiency.</li><li>Adjust the soy sauce to taste for saltiness.</li><li>Serve immediately for best texture and flavour.</li></ul>

Serving Suggestions

Serve your chicken and vegetable stir fry over steamed rice or noodles for a complete meal. This dish pairs well with a light, crisp white wine or a cold glass of iced tea. The stir fry is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the vegetables.