Chicken and Chinese Veggie Stir-Fry

Experience the vibrant flavors of our Savory Chicken and Chinese Veggie Stir-Fry, a quick and satisfying non-vegetarian dish that brings the essence of Chinese cuisine right to your kitchen. This recipe features tender chicken and a colorful array of vegetables, making it a perfect choice for a weeknight dinner. Ideal for those following a non-vegetarian diet, this dish is also soy allergy-friendly with easy substitutions.

The stir-fry's savory profile pairs beautifully with white or brown rice, making it versatile for any meal. Packed with protein and essential nutrients, this dish supports a balanced diet.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving.

Get ready to elevate your meal prep with this flavorful stir-fry!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 45 minutes

Overview

This Chicken and Chinese Vegetable Stir-Fry is a delightful dish that brings the flavors of a Chinese restaurant to your home. With tender chicken pieces and a medley of vegetables, this stir-fry is perfect for a quick and satisfying meal. Serve it hot over white or brown rice for a complete dining experience.

Diet Type

Non-Vegetarian

Allergies

Soy

Cuisine

Chinese

Ingredients

• 14 Ounces (oz) chicken breast meat, tenderized
• 0.5 Cup oyster sauce
• 2 Tablespoons (tbsp) soy sauce
• 3 Tablespoons (tbsp) vegetable oil
• 2 Whole garlic cloves, minced
• 1 Large onion, minced
• 0.5 Cup water
• 1 Teaspoon (tsp) black pepper, ground
• 1 Teaspoon (tsp) white sugar
• 8 Ounces (oz) water chestnuts, drained
• 1 Cup snow peas
• 1 Small head broccoli, divided
• 3 Tablespoons (tbsp) cornstarch
• 0.25 Cup water

Steps

1. Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. Heat the vegetable oil in a wok or large skillet 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.
3. Pour in 0.5 cups of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes.
4. Dissolve the cornstarch in 0.25 cups of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Enjoy your homemade Chicken and Chinese Vegetable Stir-Fry!