Are you on the hunt for a delicious and healthy meal that’s easy to prepare? Look no further than this mouthwatering Ultimate Chicken and Vegetables Stir-Fry! This recipe is the perfect way to pack your plate with nutritious ingredients and bold flavours that the whole family will love.
Stir-frying is a fast and simple cooking technique that involves quickly cooking ingredients in a hot pan or wok. This dish combines juicy chicken breast, grilled zucchini, carrots, onions, bell peppers, and green onions to create a balanced meal bursting with flavour.
The secret is in the flavorful stir fry sauce, which includes rice wine vinegar, soy sauce, fresh ginger, brown sugar, and other seasonings that will take your taste buds to Asia.
Make sure to let the long list of ingredients intimidate you, as this recipe is straightforward to prepare.
With a few simple steps and a little stirring, you’ll have a delicious and nutritious meal in no time. So, what are you waiting for? Give this recipe a try and discover a new family favourite!
What ingredients do I need to make this Ultimate Chinese Chicken and Vegetables Stir-Fry?
For the Stir-Fry:
- Boneless, skinless chicken breasts, cut into thin strips
- Zucchinis, sliced into thin rounds
- Carrots, sliced into thin rounds
- Onion
- Minced garlic
- Grated ginger
- Bell Pepper
- Green onions or Scallions
- Sesame seeds
- Salt and pepper
For the Sauce:
- Rice wine vinegar
- Soy sauce
- Brown sugar
- Cornstarch
- Oyster sauce
- Sesame oil
How do you make Chinese Chicken and Vegetables Stir-Fry?
To make this delicious stir-fry, cut the chicken into thin strips and cut the zucchini, carrots, onion, and red and green bell peppers into thin pieces. I grilled my zucchini and then cut then into chunks. Grilling is optional but I love the grill and char taste of the vegetable.
Heat some oil in a wok or a large skillet over medium-high heat. Add the chicken strips and cook until browned and no longer pink. Remove the chicken from the pan and set it aside.
Next, add the zucchini, carrots, onion, garlic, and ginger to the pan and cook for a few minutes until the vegetables are slightly tender. Add the red and green bell peppers and cook for a few more minutes.
Whisk together the rice wine vinegar, soy sauce, brown sugar, cornstarch, salt, pepper, oyster sauce, and sesame oil in a small bowl.
Pour the sauce over the vegetables and stir to coat. Add the chicken back to the pan and stir to combine.
Cook for a few more minutes until the sauce thickens and the chicken and vegetables are cooked.
Finally, garnish the dish with green onions and sesame seeds before serving.
Can I Add Different Vegetables to This Stir-Fry Recipe?
Yes, you can add different vegetables to this stir-fry recipe.
This recipe is versatile, so feel free to use any vegetables you like or have on hand. Some other vegetables that would work well in this stir-fry include broccoli florets, baby corn, green beans, mushrooms, sugar snap peas or snow peas, bok choy, bean sprouts, or water chestnuts.
Just be sure to adjust the cooking times accordingly depending on the vegetables you use. Also, remember that the nutritional information provided may vary depending on the vegetables you add.
What are the 3 Rules of Stir-Frying?
Stir-frying is a really quick way to cook up some tasty meals. But before you start stir fry recipes, there are three essential things you need to know to make sure your food turns out great!
First, ensure you have all your ingredients ready to go before you start cooking. This means chopping up your veggies, prepping your meat, and mixing any sauces or seasonings you use. Stir-frying happens fast, so having everything prepared ahead of time will help things go smoothly.
The second rule is to cook over high heat. This means turning up your stove or wok to your best setting. The high heat will help your food cook quickly and give it that nice, crispy texture that’s so good in stir-fries.
Finally, keep your ingredients moving! Stir-frying involves constantly stirring and tossing your food around in the pan. This helps everything cook evenly and prevents anything from burning. Plus, it allows all the flavours to mix nicely.
Following these three simple rules, you can make delicious stir-fries in no time!
What is the Nutritional Information for this recipe?
Nutritional information (per serving, assuming 4 servings):
- Calories: 315
- Total fat: 13g
- Saturated fat: 2g
- Cholesterol: 72mg
- Sodium: 1098mg
- Total carbohydrates: 22g
- Dietary fiber: 4g
- Sugars: 12g
- Protein: 29g
Storing Leftover and Reheating Tips
To store leftover Chicken and Vegetables Stir-Fry, ensure it has cooled to room temperature before placing it in an airtight container. You can keep it in the refrigerator for up to 4 days.
Depending on your preference, a few options exist to reheat the stir-fry. One way is to reheat it in the microwave in a microwave-safe dish, occasionally stirring until it’s heated through. Another way is to reheat it in a pan on the stove, adding a little bit of water or chicken broth to prevent it from sticking to the pan.
Make sure to reheat the stir-fry until it’s piping hot before serving. You can also add additional sauce or seasonings to taste. If you’re adding fresh vegetables, consider adding them after reheating to ensure they stay cool.
Following these tips, you can enjoy your leftover Chicken and Vegetables Stir-Fry as a quick and easy meal later in the week.
If you like protein-packed recipe, perhaps consider trying out this dessert recipe: “4 Ingredients High Protein Chocolate Mousse” for dessert!
The Ultimate Chinese Chicken And Vegetables Stir-Fry
Ingredients
For the Stir-Fry
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 medium zucchini, sliced grilled (optional)
- 2 medium carrots, cut into medium chunks
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium bell pepper, cut into chunks
- 3 pcs green onions, sliced
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
For the Sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce reduced sodium
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp oyster sauce
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp sesame oil
Instructions
- In a small bowl, whisk together rice wine vinegar, soy sauce, brown sugar, cornstarch, salt, black pepper, oyster sauce, and sesame oil until well combined. Set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.
- Add sliced chicken to the skillet and stir-fry for 3-4 minutes, or until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Add sliced onion to the same skillet and stir-fry for 1-2 minutes, or until slightly softened. Add minced garlic and minced ginger to the skillet and stir-fry for an additional 30 seconds.
- Add sliced bell pepper, carrots, and sliced zucchini to the skillet and stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.
- Return the cooked chicken to the skillet and pour the sauce over the top. Stir to coat everything evenly with the sauce.
- Cook for an additional 1-2 minutes, or until the sauce has thickened and the vegetables are tender.
- Serve the stir-fry over brown rice or quinoa, and garnish with sliced green onions and sesame seeds.
Notes
- Use a large skillet or wok to ensure the vegetables and chicken cook evenly without overcrowding the pan.
- This is optional: I grilled my zucchini and then cut them up for the stir fry. This adds another layer of depth of flavor that I absolutely love!
- Be sure to cook the chicken thoroughly before adding the vegetables to the pan.
- Don’t overcook the vegetables – they should be crisp-tender and still have a bit of crunch.
- You can double the sauce recipe if you prefer your stir-fry to be saucier.
- Add a pinch of red pepper flakes or diced chilli peppers to the stir-fry for extra heat if you like spicy food.
- For a gluten-free version, use tamari instead of soy sauce.
- Feel free to use any other vegetables you have on hand, such as broccoli, snap peas, or mushrooms.
- If you choose to eat this stir fry with rice, you can serve it over cauliflower rice or spiralized zucchini noodles instead of rice for a healthier alternative, or eat it as is.
