Hello and welcome to solsarin. This post is about “chicken with chinese vegetables“.
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.
Instructions Checklist
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
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.
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.
Per Serving:
217 calories; protein 17.5g; carbohydrates 16.8g; fat 9.2g; cholesterol 40.3mg; sodium 500.1mg. Full Nutrition
for 6 servings
SAUCE
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.
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).
Set the stove to high heat. With a small mixing bowl or cup, mix cornstarch (0.50 tbsp) and water (3 tbsp)
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
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.
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.
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.
Pour the cornstarch mix (cornstarch (0.50 tbsp) & water (3 tbsp)) from earlier into the wok. Stir the wok around several times.
Transfer the rainbow chicken stir fry into your favorite plate or bowl.
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
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 .
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.
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!
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!
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.
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!
Thank you for staying with this post “chicken with chinese vegetables” until the end.
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