Savory Stir-Fried Chinese Chicken with Mixed Vegetables
This delicious recipe is a beloved family favorite that combines tender chicken breast with a medley of colorful Chinese vegetables. Infused with a flavorful marinade of garlic and soy sauce, it's then stir-fried to perfection for a quick and satisfying meal. The vibrant flavors and crunchy textures will transport you to a bustling dim sum restaurant right from your kitchen! Perfect for a weeknight dinner or meal prep, serve this dish over steamed rice for a satisfying feast. Enjoy this easy-to-make dish with your loved ones and tastes that remind you of home.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
boneless skinless chicken breasts
4 (sliced thinly)
garlic cloves
2 (minced)
soy sauce
1/2 cup
vegetable oil
1 tablespoon
water
3/4 cup
cornstarch
2 teaspoons
salt
1/4 teaspoon
pepper
1/8 teaspoon
Chinese vegetables
2 cups (bamboo shoots, water chestnuts, bean sprouts, snow peas (mixed varieties are great))
Instructions
1
Begin by thinly slicing the boneless skinless chicken breasts to ensure they cook evenly and quickly.
2
In a gallon-size ziplock bag, combine the chicken slices, minced garlic, and soy sauce. Seal the bag tightly and shake gently to ensure all chicken pieces are evenly coated in the marinade.
3
Refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld. For an even more intense flavor, marinate for a few hours or overnight.
4
Heat vegetable oil in a wok or large frying pan over medium-high to high heat. Once hot, add the marinated chicken along with the marinade.
5
Sauté the chicken for about 5-7 minutes or until it is fully cooked, stirring frequently to prevent sticking. The chicken should be golden brown.
6
In a small bowl, mix together the water, cornstarch, salt, and pepper until smooth. Pour this mixture into the pan with the chicken and stir well.
7
Increase the heat to bring the mixture to a boil, allowing it to thicken slightly.
8
Add the Chinese vegetables to the pan, stirring gently to combine. Cook for an additional 3-5 minutes, or until the vegetables are heated through and slightly tender but still crisp.
9
Remove from heat and serve immediately over warm, fluffy rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is boneless skinless chicken breasts.
How many chicken breasts are needed?
You will need 4 boneless skinless chicken breasts.
How should I prepare the chicken?
The chicken should be sliced thinly to ensure it cooks evenly and quickly.
What are the ingredients for the marinade?
The marinade consists of minced garlic and 1/2 cup of soy sauce.
How long should the chicken marinate?
The chicken should marinate for at least 30 minutes, or up to overnight for more intense flavor.
What is the best way to marinate the chicken?
Place the chicken, garlic, and soy sauce in a gallon-size ziplock bag and shake gently to coat.
What type of oil is recommended for stir-frying?
Vegetable oil is recommended for this recipe.
What heat setting should I use?
Use a wok or large frying pan over medium-high to high heat.
How long does it take to cook the chicken?
The chicken should be sautéed for about 5-7 minutes until fully cooked and golden brown.
How do I thicken the stir-fry sauce?
Thicken the sauce by adding a mixture of water, cornstarch, salt, and pepper and bringing it to a boil.
What are the measurements for the cornstarch slurry?
Mix 3/4 cup water, 2 teaspoons cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
What types of Chinese vegetables should I use?
A mix of bamboo shoots, water chestnuts, bean sprouts, and snow peas is recommended.
How many vegetables are required?
The recipe calls for 2 cups of mixed Chinese vegetables.
How long do the vegetables need to cook?
Cook the vegetables for 3-5 minutes until they are heated through.
What should the texture of the vegetables be?
The vegetables should be slightly tender but still crisp.
What is the recommended side dish?
This stir-fry is best served over warm, fluffy steamed rice.
Is this recipe suitable for meal prep?
Yes, this dish is described as perfect for meal prep or a quick weeknight dinner.
How many garlic cloves are used?
The recipe uses 2 minced garlic cloves.
Can I use a regular frying pan instead of a wok?
Yes, a large frying pan can be used if a wok is not available.
Is this a family-friendly recipe?
Yes, it is described as a beloved family favorite that reminds you of home.
How much soy sauce is needed?
The recipe requires 1/2 cup of soy sauce.
What type of cuisine is this?
This dish is a Chinese-style stir-fry.
How many total ingredients are in this recipe?
There are 9 main ingredients listed for this stir-fry.
Does the recipe use salt and pepper?
Yes, it uses 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
When should I add the marinade to the pan?
Add the marinated chicken along with the marinade once the oil in the pan is hot.
Why should I increase the heat after adding the cornstarch mixture?
Increasing the heat brings the mixture to a boil, which allows the cornstarch to thicken the sauce.
Can I use frozen Chinese vegetables?
While the recipe suggests mixed varieties like bamboo shoots and snow peas, frozen stir-fry blends can be a convenient substitute.
Is the chicken cooked before adding vegetables?
Yes, the chicken should be fully cooked and the sauce thickened before adding the vegetables.
How much cornstarch is required?
The recipe uses 2 teaspoons of cornstarch.
What is the final serving instruction?
Remove from heat and serve immediately over rice while the vegetables are still crisp.