When it comes to easy and delicious meals, this recipe is one of many that I turn to, to get a healthy and delicious meal on my table quickly. It literally take 30 minutes or less from start to finish. When I make quick meals, or any meal for that matter, I like to measure out all of my ingredients first so that was I can just add the ingredients and be done. It is so much easier and it save a ton of time when I am cooking. I am sure most already know this and implement this in your everyday cooking.
I like to serve this dish with rice and a soup like wonton or egg drop soup for a complete meal. Even when I make the sides to go with this dish I always have it on the table in less than or right at 30 minutes. You can find my egg drop soup recipe on this site as well if you are interested in making that also. This recipe is so easy, delicious and full of flavor. I am sure it will please the asian food lovers in your home as well. We love it. So, let’s get started.
2 boneless skinless chicken breast- thinly sliced ( about 1/8 to 1/4 inch thick about 2 in long)
1 tbsp cornstarch
1 tbsp rice wine vinegar ( or mirin)
1 tbsp soy sauce
1/4 tsp pepper
1/4 C. soy sauce
1-2 tbsp dark soy sauce ( optional for color)
1/3 C. water
1 tbsp sugar
2 tsp cornstarch
1 tbsp oyster sauce
1 tsp sesame oil
3 cloves garlic – minced
2 tsp ginger – grated
1 c. bell pepper – cubed
1 c. broccoli
1 c. onion – cubed
1 can water chestnuts – drained
1 c. baby corn
1 c. napa cabbage
1 c. carrots – thinly sliced 1/8 in thick
2 green onions – cut in 1/2 inch pieces
2 tbsp avocado oil
- In a bowl combine the chicken, cornstarch, rice wine vinegar, soy sauce, and pepper. Toss to mix well. Set aside.
- In another bowl combine the sauce ingredients. Soy sauce, dark soy sauce, water, sugar, cornstarch, oyster sauce, sesame oil, garlic, and ginger. Mix well and set aside.
- In a large skillet or wok over high heat ( med high for cast iron) add the oil and the chicken. Let the chicken cook on each side until golden brown and cooked through. This should take only about 4 to 5 minutes depending on your heat temp. Remove to a plate and set aside.
- In the same skillet add the veggies and cook for about 3 minutes or until tender crisp .If you cook the veggies longer than that then the veggies will be to soft and will not have that classic tender crisp texture. Stir the sauce and add it to the veggies and toss to coat.
- Add the chicken back in and toss to coat the veggies and chicken in the sauce. Cook for 1 to 2 minutes or until the sauce has thickened and coated the veggies and chicken well. Remove to a serving plate and top with the green onion (scallions) and if you like you can also top with sesame seeds.
Serve with rice ( of your choice of course)
- you can use any vegetable you have on hand as long as it makes up roughly 6 cups of vegetables. I like to switch up the veggies every time I make this depending on what I have on hand. It always turns out delicious.
- If you use frozen vegetables let them thaw a few hours before using and drain completely.
- If you want a bit of crunch to this dish you can add in some slivered almonds or cashews to this dish. I tend to stick to slivered almonds as it is a more delicate crunch and what I tend to enjoy more in this dish.
- If you like to heat this dish up a notch add some gochujang ( use a small amount first and work your way up to a spicer heat) into the sauce mixture and mix until well dissolved before adding to the veggies.
- If you want a more umami flavor add some miso paste ( about 1 to 2 tsp depending on your tolerance) to the sauce mixture and dissolve into the mixture before adding to the veggies.
- No gochujang no problem add some sambal or red pepper flakes to your heat tolerance. The sambal is more readily available in most local grocery stores.You can find them in the asian section of your local grocer. You can also find them online on amazon as well.
- You can always follow me on my channel if you want step by step instructions on any of my recipes.
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