- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
98 people made this
- 400g skinless, boneless chicken breast - cut into bite-size pieces
- 125ml oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 125ml water
- 1 teaspoon ground black pepper
- 1 teaspoon caster sugar
- 1 (220g) tin water chestnuts, drained and sliced
- 70g mange-tout
- 1 small head broccoli, cut into florets
- 3 tablespoons cornflour
- 4 tablespoons water
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Combine the chicken, oyster sauce and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 125ml of water; season with pepper and sugar. Add the water chestnuts, mangetout and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornflour in 4 tablespoons of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Reviews & ratingsAverage global rating:(102)
Reviews in English (71)
I've been looking for a good stir-fry recipe and this one was awesome! I will double the amount next time so that we have left overs. I think I'll add some mushrooms to it also. Yummy!-20 Dec 2009
This is an easy recipe that's really tasty. I used frozen stir fry vegetables instead of fresh though. Next time I might add more soy sauce and some other spices to give more flavor. I'll definitely be using this recipe again.-14 Oct 2009
this was really good, i followed the recipe exactly, except i eyeballed the soy sauce instead of measuring 2 tablespoons (after fighting the oyster sauce i didnt feel like fighting with that little spout on the soy sauce bottle lol). it was a little thick after the corn starch mixture was added but still very good. next time i might do it without the cornstarch and maybe add some ginger to it. i used canned water chestnuts and just used the water i drained from the can for the 1/2 cup of water, added the sugar and pepper to that then poured it into the skillet. might also cut down the pepper a little bit next time because it might be too spicy for some people, just pepper to taste. very very good recipe with a lot of tinkering potential, but also great as is.-09 Feb 2010
Stir Fry Sauce
When it comes to preparing authentic Chinese recipes, you can&rsquot miss the savory and healthy stir fry sauce, a building block in Chinese and Asian cooking.
Stir frying is a cooking technique you need to master and I will teach you the tips and secret ingredients to make the best stir fry sauce.
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Prepare the Chicken and Vegetable Stir Fry
Preheat the oven to 425 degrees Fahrenheit.
Coat the chicken with cornstarch, salt, and pepper (either shake it in a ziplock bag or toss it in a bowl). Set aside.
Spread the mixed vegetables and onion on a large sheet pan in a single layer. If they are piled too high, use two pans.
Toss the chicken stock, olive oil, tamari, maple syrup, garlic, ginger, and chile oil with the veggies (I like to do this with gloved hands to ensure even spreading).
Add the chicken to the pan, and gently toss it with the sauce, coating evenly.
Bake, uncovered, for 35 to 40 minutes or until the chicken is cooked through and the vegetables are tender and slightly browning on the edges. Check every now and again, and toss to ensure even cooking.
Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.
Chicken & Vegetable Stir-Fry with Brown Rice Noodles
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- 4 oz brown rice noodles (vermicelli, pad Thai or spaghetti)
- 2 tbsp dry sherry
- 1 1/2 tbsp reduced-sodium soy sauce
- 2 tbsp peeled and minced fresh ginger, divided
- 4 cloves garlic, minced, divided
- 1 lb boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1 tsp grape seed oil
- 2 green onions, sliced, white and green parts divided
- 1/4 tsp red pepper flakes
- 2 carrots, sliced
- 2 cups shredded savoy cabbage
- 1 cup sliced red bell pepper
- 3 tbsp rice vinegar
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp dry sherry
- 1 1/2 tsp arrowroot
- 2 tsp hoisin sauce
1. Prepare noodles according to package directions.
2. Marinate chicken: In a medium bowl, combine 2 tbsp sherry,
1 1/2 tbsp soy sauce, 1 tbsp ginger and half of garlic. Add chicken and turn to coat. Set aside to marinate while preparing remaining ingredients.
3. Prepare sauce: In a small bowl, whisk together all sauce ingredients.
4. In a large skillet on high, heat oil. Add whites of onions, remaining
1 tbsp ginger, remaining half of garlic and pepper flakes cook, stirring, for 30 seconds. Add chicken and any marinade and cook, stirring, spreading it out in the pan and letting it sit for a few seconds, then stir again, repeating, until the chicken is cooked through, about 3 minutes. Transfer to a plate.
5. Add carrots, cabbage and bell pepper to skillet and stir, adding
1 tbsp water as necessary to aid in cooking (about 1/4 cup total), letting it evaporate before adding more, until vegetables are wilted and lightly charred, about 5 minutes. Return chicken to skillet.
6. Move chicken and vegetables to edges of pan, making a space in the middle. Stir sauce and pour into middle of skillet. Let it bubble a couple of seconds, and then combine with chicken and vegetables. Add noodles and toss with tongs to incorporate. Divide among plates and garnish with greens of onions.
You can enjoy Chinese food and slim down. Brimming with fresh vegetables and loaded with flavor, this recipe is sure to become a staple.
Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined marinate at least 20 minutes.
Heat oil in wok or large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.
Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.
Bring a large pot of water to a boil, and cook the noodles according the direction on the package. Drain well, return the noodles to the pot, cover and set aside.
Meanwhile in a medium bowl, add chicken strips with 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, ½ tablespoon vinegar, 1 teaspoon cornstarch, half amount of ginger and garlic, and red pepper flakes to taste.
Toss until well coated. Set aside for about 10 minutes.
Heat 1 tablespoon vegetable oil in an nonstick skillet or work over medium or medium-high heat until hot.
Add the marinated chicken, stirring occasionally, and cook until the chicken strips are browned and cooked on both sides, about 6 minutes in total.
Remove the cooked chicken onto a plate, and set aside.
Heat the remaining tablespoon oil in the skillet or wok until hot.
Add the scallions, remaining ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the broccoli and carrots, stirring often, and cook for about 4 minutes or until the vegetables are tender but still crispy.
Meanwhile in a small bowl, stir together remaining soy sauce, wine, rice vinegar, cornstarch, sesame oil, sugar and red pepper flakes to taste.
Return the chicken to the pan, pour the sauce over, and stir to coat evenly.
Season to taste with more soy sauce, vinegar, sesame oil or red pepper flakes if needed.
Place the noodles on the plate, top with stir-fried chicken and vegetables.
Spice N' Pans | 04:12 | 169,143
This Chicken and Vegetables Stir Fry is a really easy and yummy Chinese dish. You can cook this well even if you have never cooked before. Try this.
Similiar To : Chicken And Chinese Vegetable Stir Fry
5-Spice Chicken with Vegetable Stir-Fry (Paleo, Gluten-free, Low-Carb)
This Paleo Chinese 5-Spice Chicken Stir-Fry with Vegetables is the quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out!
Chinese Chicken Stir-fry - the perfect solution for whenever you really feel like popping into your fave Chinese restaurant but just can’t stand the idea of getting dressed and presentable. Which happens a lot to some people. Other people. Not me, obviously.
Why you will love this Chinese 5-Spice Chicken recipe:
There’s something magical about takeout, right? Something that makes us believe it’s impossible to make at home, especially if you’re someone who generally does not cook all that often.
But trust me, not only can you totally pull off restaurant-style takeout recipes at home, but you can also make them SO much healthier.
In this case, healthier means:
The sweet and sticky stir-fry sauce coats the chicken and veggies really well and is to die for. You will literally fight over who gets the residue sauce in the pan.
We are using some cornstarch (or arrowroot powder) in order to make the slurry base for our Chinese stir-fry sauce. This step is key whenever you want to thicken up a sauce without unpleasant lumps of starchiness.
Your ingredients are going to be introduced based on their individual cooking times. Our goal is to maintain the bite that keeps this meal fresh and interesting to the palate. Overcooked, mushy vegetables in a stir-fry is a complete no-no.
Let's talk about the veggies: I used bell peppers, carrots, and broccoli for mine but there’s nothing stopping you from using just peppers and onions, or toss in some baby asparagus or baby corn if that’s all you have on hand!
What is Chinese Five Spice anyway?
Now let's move on to the mysterious ‘Chinese Five Spice’, shall we? I absolutely love the warmth of this spice blend and the depth of flavor it lends to dishes.
It is basically a mix of star anise, cloves, Sichuan peppercorn, fennel seeds, and cinnamon. Five-spice powder comes with a bunch of health benefits thanks to the various anti-inflammatory spices and can help to improve body immunity.
However, pregnant women should not overdo it and avoid it altogether in early pregnancy. In Chinese cooking, five-spice powder is mainly used in braised dishes or roasted meat especially pork, lamb, beef or fish.
You should be able to find it at your grocery store but you can also make it yourself using this recipe.
I usually have all the ingredients needed for the five-spice recipe and make a fresh batch in small quantities using a mortar and pestle. Please remember that five-spice is very potent, so don't go too crazy when adding it.
How to make Chinese 5-Spice Chicken Stir-Fry with Vegetables – Step by step
This stir-fry recipe is super straightforward. The only thing that’s important when making a stir-fry is the timing and prep.
Stir-fries cook very quickly. Have everything chopped and ready before you start your Chinese cook-off and you’ll get much better results and have a way more relaxed cooking experience. Because trust me, making carrot ribbons while frantically shaking a pan with already dry looking chicken is only entertaining for those watching.
First, we prepare the sauce:
Step 1 - 6 : In a medium bowl, whisk together all the sauce ingredients (soy sauce, rice vinegar, honey, cornstarch, ginger) and stir until well combined and smooth.
Prepare the chicken:
Step 7 - Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.
Step 8 & 9 - Add chicken, five-spice, and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.
Prepare the veggies:
Step 10 - Make carrot ribbons using a vegetable peeler. Tip: I prefer a Y-peeler as it makes it easy to cut long, even strips of the carrots. You will have a leftover piece when you're through that you can eat or chop and freeze to use in soups or stews.
Step 11 - Cut bell peppers into strips, then cut these strips in half.
Step 12 - Cut broccolini into smaller florets.
Make the stir-fry:
Step 13 - Once everything is prepped, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes. It's ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.
Step 14 - Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 minutes. They should still be a bit crispy, so pay attention not to overcook them.
Step 15 - Put chicken back into the skillet and add the stir-fry sauce. Cook for 1 minute, stirring, until sauce thicken and chicken is cooked through.
How to serve Chinese Five-Spice Chicken Stir-fry:
I like to serve this with jasmine rice and a sprinkle of sesame seeds. To keep things low-carb/paleo serve your 5-Spice Chicken over cauliflower rice or zoodles. Other great garnishes are scallions and a bit of crushed red pepper for spice. Enjoy!
Chinese Mixed Vegetables Stir Fry
When it comes to eating low carb Chinese food, stir-fries are always the answer. Full of fresh vegetables and loaded with flavor, you’re never more than 15 minutes away from a healthy Chinese stir fry recipe.
Whether you decide to add protein or keep it vegetarian, stir-fries are a great way to clean out the fridge. Since they are so versatile, you can avoid food waste by using up whatever meats or veggies you have on hand.
For this particular Chinese mixed vegetable stir-fry, I decided to use onions, mushrooms, carrots, peppers, and broccoli. This is a great time to try whatever vegetables are in season or you have on hand.
These are some of the vegetables my family loves but asparagus, green beans, or zucchini all work great in this recipe as well.