chicken with chinese vegetables

chicken with chinese vegetables

chicken with chinese vegetables

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Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken and Chinese Vegetable Stir-Fry

Ingredients

  • 14 ounces skinless, boneless chicken breast meat – cut into bite-size pieces
  • ½ cup oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • ½ cup water
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup snow peas
  • 1 small head broccoli, cut into florets
  • 3 tablespoons cornstarch
  • ¼ cup water

Directions

Instructions Checklist

  • Step 1

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

  • Step 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.

  • Step 3

Pour in 1/2 cup 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. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts

Per Serving:

217 calories; protein 17.5g; carbohydrates 16.8g; fat 9.2g; cholesterol 40.3mg; sodium 500.1mg. Full Nutrition

chicken with chinese vegetables
chicken with chinese vegetables

Chicken & Veggie Stir-Fry

Ingredients

for 6 servings

  • 1 lb chicken breast(455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets(455 g)
  • 8 oz mushroom(225 g), sliced
  • 3 tablespoons oil, for frying

SAUCE

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce(80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth(240 mL)
  • ¼ cup flour(30 g

Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy

Rainbow Chicken Stir Fry

Ingredients Main Ingredients

  • 10 oz chicken breast
  • 50 red bell pepper
  • 50 green bell pepper
  • 50 carrot
  • 50 onion
  • 2 celery stalk
  • 10 baby corn
  • 1 tsp ginger(chopped into thin slices)
  • 1 tsp garlic(minced)

Chicken Marinade

  • 50 tsp salt
  • 50 tsp sugar
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp cooking wine
  • 50 tbsp chicken powder
  • 1 tsp cornstarch
  • 2 tbsp water

Vegetable Flavors

  • 1 tbsp cooking wine
  • 50 tsp sugar
  • 50 tsp salt
  • 1 tbsp oyster sauce
  • 2 tbsp water

Other

  • 50 tbsp cornstarch
  • 3 tbsp water
  • 3 tbsp oil, for cooking chicken
  • 5 tbsp oil, for cooking vegetables
chicken with chinese vegetables
chicken with chinese vegetables

Step 1 – Prepare chicken & marinade

In a mixing bowl, stir salt (0.50 tsp), sugar (0.50 tsp), light soy sauce (1 tsp), oyster sauce (1 tsp), cooking wine (1 tsp), chicken powder (0.50 tbsp), cornstarch (1 tsp), and water (2 tbsp). Cut your chicken (10 oz) into thin slices with diagonal cuts. Marinade the chicken by repeatedly mixing it around, gathering it into a clump, and squeezing hard. Do this for 2-3 minutes.

Step 2 – Prepare vegetables

Cut red bell pepper (0.50 ), green bell pepper (0.50 ), carrot (0.50 ), onion (0.50 ), celery stalks (2 ). Add baby corn (10 ) to the collection, and chop thin slices of ginger (1 tsp) and mince garlic (1 tsp).

Step 3 – Heat stove, create another cornstarch mix

Set the stove to high heat. With a small mixing bowl or cup, mix cornstarch (0.50 tbsp) and water (3 tbsp)

Step 4 – Partially cook chicken

Once the wok is hot, add oil (3 tbsp), and half of the ginger and garlic you prepared previously. Let the ginger and garlic cook for about 1 minute, releasing their aromas. Throw the chicken into the wok. Stir and flip the chicken periodically until the pieces turn white. Remove the chicken from wok when done

Step 5 – Cook vegetables

Before cooking the vegetables, add oil (1.5 tbsp) (less than we used for the chicken), and the remainder of the ginger and garlic into the wok. Let this heat up and cook for about a minute. Then, add the rainbow of vegetables into the wok, stirring and tossing constantly.

Step 6 – Add flavors

After stirring the vegetables for 1-2 minutes, add cooking wine (1 tbsp), sugar (0.50 tsp), salt (0.50 tsp), and oyster sauce (1 tbsp) into the wok. Continue stirring.

Step 7 – Add chicken & water before covering wok

Add the chicken back into the wok, along with a bit of water (2 tbsp) to help generate some steam for the ingredients to cook. Cover the wok for about 2-3 minutes, until boiling.

Step 8 – Add final cornstarch mix

Pour the cornstarch mix (cornstarch (0.50 tbsp) & water (3 tbsp)) from earlier into the wok. Stir the wok around several times.

Step 9 – Serve immediately

Transfer the rainbow chicken stir fry into your favorite plate or bowl.

Vegetable With Chicken I Bangladeshi Chinese Recipe

Ingredients:

Boneless Chicken: 1 cup

Black Pepper: 1/2 tsp

Soy Sauce 1tsp

Lime Juice 1 tsp

Carrot, Green Beans, Cauliflower, Zucchini, Broccoli, Yellow and Red Bell Pepper 1/2 cup

Garlic 1 tsp

Ginger 1 tsp

Chicken Stock 1/2 + 1/2 cup

Onion 1/4 cup

Green Chilli 4 pcs

Light Soy Sauce 1tsp

Fish Sauce 1 tsp

Corn Starch 1 tbsp

Direction:

Mix chicken, soy sauce, salt, and black pepper in a bowl and marinate for 1 hr

Half boil broccoli, carrot, zucchini, green beans , cauliflower for 2 min. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; Add ginger ,garlic and chicken cook and stir chicken until meat is no longer pink in the center, add half cup of chicken stock to cook about 5-10 minutes. Transfer chicken and sauce to a bowl and wipe skillet clean.

Heat remaining 1 tablespoon vegetable oil over medium-high heat; . Stir in onion , green chilli , vegetables; continue to cook add fish oil ,soy sauce and the chicken. Pour remaining chicken stock and 1 tbsp corn starch .

What is chicken stir fry?

Stir-frying is a Chinese cooking method in which ingredients are quickly fried in a lightly oiled hot wok (or pan) over high heat while being tossed, or stirred constantly.

Chicken stir-fry is a popular Asian dish consisting of three important components: protein (chicken), vegetables and sauce. Stir-fries can also include tasty additions, such as rice, noodles, fresh herbs and nuts or sees.

What’s in Chinese chicken stir-fry?

This Chinese chicken and vegetable dish is made with simple-to-find ingredients and bursting with both flavor and texture! The ingredient list is completely flexible!  Please, feel free to customize your stir-fry by substituting your favorite vegetables or adding whatever tasty mix-ins your family loves!

chicken with chinese vegetables
chicken with chinese vegetables

hat sauce for stir fry?

The sauce is one of the major components of a stir-fry – it’s what gives the dish so much flavor! If you search the internet, you will find endless variations of stir-fry sauces.

The sauce for this stir-fry is the perfect mix of savory, spicy and slightly sweet with plenty of umami flavor! And, bonus points, this stir-fry sauce also doubles as a marinade for the chicken!

How long will stir-fry keep?

Leftover Chinese chicken stir-fry is perfect to have on hand for grab-and-go lunches or quick heat-and-eat dinners!

To store leftovers, first your stir-fry to cool completely to room temperature. Once cool, transfer leftovers to an airtight container and store in the refrigerator for up to four days.

Can you freeze stir fry?

I do not recommend freezing leftover stir-fry as the fresh vegetables and noodles become quite soft and unappetizing upon thawing.

Packed with flavor and ridiculously easy to prepare, this Chinese Spicy Chicken Stir Fry is addictively good! Skip the take out, and satisfy your sticky Asian chicken craving with this delicious homemade alternative!

Honey Garlic Chicken Stir Fry

INGREDIENTS

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup thinly sliced peeled carrots
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1/4 cup low sodium chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste

INSTRUCTIONS

    • Heat 1 teaspoon of oil in a large pan over medium heat.
    • Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
    • Remove the vegetables from the pan; place them on a plate and cover.
    • Wipe the pan clean with a paper towel and turn the heat to high.
    • Add the remaining tablespoon of oil.
    • Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
    • Add the garlic to the pan and cook for 30 seconds.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • In a bowl whisk together the chicken broth, honey and soy sauce.
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
  • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice if desired.

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