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chicken and vegetable stir fry recipe video

Chicken And Vegetable Stir Fry

Tender chicken and crisp vegetables are tossed in the bold flavors of glossy, stir fry sauce to make the ultimate quick and healthy weeknight dinner.
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Course: Lunch, Dinner
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Marinate chicken:

  • 800 g chicken breast or thigh, thinly sliced
  • ½ teaspoon ground white pepper
  • Salt to taste

Cornstarch (corn flour) slurry:

  • 1 tablespoon cornstarch (corn flour)
  • 1 tablespoon water

Stir fry sauce:

  • 1 cup chicken broth (stock)
  • ¼ cup dark soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar

Stir fry:

  • 2 tablespoons oil
  • 1 cup broccoli florets
  • 1 small bell pepper (capsicum), diced
  • 1 small zucchini, sliced
  • 1 small carrot, sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Salt and white pepper to taste

To garnish:

  • Chopped spring onions (scallions)

Instructions

Marinate chicken:

  • Place chicken in a small bowl. Season with salt and pepper.
  • Cover and refrigerate for 15 minutes if time permits.

Make cornstarch (corn flour) slurry:

  • Combine together cornstarch (corn flour) in a small bowl.

Make stir fry:

  • Place a wok or large frying pan over high heat.
  • Add 1 tablespoon oil. When hot, add chicken. Stir fry for about 3-4 minutes or until lightly browned and cooked through. Remove from pan. Fry in batches if needed.
  • Add remaining oil.
  • Toss in vegetables - broccoli, bell pepper (capsicum), zucchini and carrot. Season with salt and ground white pepper. Stir fry for about 3-4 minutes or until crisp-tender.
  • Add garlic and ginger. Stir fry for about 30 seconds or until fragrant.
  • Return chicken to the wok. Stir to combine.
  • Pour in the stir fry sauce. Toss until the sauce thickens and coats everything.
  • Garnish with spring onions (scallions). Serve as it is, or over rice and noodles.

Notes

  • Vegetables - Slice everything thin and even so it cooks at the same pace.
  • Substitutes - For chicken, tofu, prawns (shrimp), beef. For vegetables, snow peas, pak choy, mushrooms, baby corn.
  • Gluten free adaptation - Use gluten free broth (stock) and swap soy sauce with tamari.

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 9mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 0.2mg