Hey guys! We return with an amazing topic about food. This is “Chicken with Mixed Vegetables Chinese”. As always, read the text, share it to your friends and comment us in solsarin.
- 1 tbsp, vegetable oil
- 1 clove garlic, crushed and chopped (or pureed)
- 1/2 red pepper, sliced
- 1/2 carrot, sliced
- 4 mushrooms, sliced
- 100g beansprouts, washed and drained
- 100g water chestnuts
- 100g bamboo shoots
- 200ml, chicken stock or vegetable stock
- 1 tbsp cornflour mixture
- A pinch of salt, or to taste
- 1 tsp soy sauce, or to taste
- 1 tsp oyster sauce, or to taste
1Prepare vegetables before beginning cooking instructions
2Prepare the stock
3Prepare cornflour mixture
Ready? Let’s cook!
1Heat oil in a wok, on high heat until hot.
2Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute
3Add beansprouts and fry for two minutes
4Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
5Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.
6Lastly add in salt, soy sauce and oyster sauce and serve.
7Serve with rice or fried noodles.
Chicken and Mixed Vegetables Stir Fry
Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.
My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.
Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.
I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.
I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.
I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.
I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.
- 1 lb Chicken Tenders
- 1/8 tsp. Salt + Ground black pepper a generous pinch
- 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- 1 tbsp. Oil
- 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
- 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
- SAUCE (for one meal)
- 1-2 tbsp. Gochujang Korean Chili Paste
- 1 tbsp. Honey
- 5 tbsp. Water
- Soy Sauce to taste
- 1 tbsp. Oil
- Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
- 2 Garlic cloves mixed or sliced
- 1/2 onion diced or sliced
- Soy sauce to taste
- RICE -Read instruction on the rice package/ or you may use noodles
- 1 1/2-2 cup/s Premium Rice
- 1/4 teaspoon Salt
- Green Onion
- Toasted Sesame Seeds
- Red Chili Flakes
- Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
- Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.
- While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
- Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.
- In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
- Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
- RICE: Cook rice according to the package.
- Pour sauce over the chicken and stir.
- Add vegetables and stir to combine everything.
- Cook for a few minutes or until the sauce gets thicker.
- Serve it over rice (OR noodles)
- Garnish it with toasted sesame seeds, green onions, and chili flakes.
CHICKEN WITH CHINESE BROCCOLI & MUSHROOMS
This was one of the very first recipes we posted back in August 2013, when the blog was just a couple months old. Since it hasn’t gotten the most attention, I thought I’d re-test, re-develop, and re-photograph it! Turns out, I had quite a few changes to make.
In this new and very much improved version, we’ve also included metric measurements, clearer instructions, and updated nutrition information. Enjoy!
THE ORIGINS OF THIS RECIPE
This chicken and broccoli stir-fry recipe was born in my college years. Back in college (side note: I can’t believe I’m now 30, and a person who says things like, “back in college…”), I would get pretty homesick for Chinese food.
I would try to get creative at the dining hall’s do-it-yourself pasta station or partake in the vegan couscous salad (that was all they had if you got there a minute after 8:00). But a few weeks of that would have me yearning for the flavors of my childhood.
Every now and then, I would order Chinese takeout. But rather than your General Tso’s Chicken or Beef Lo Mein, I was looking for something that felt like the home cooking I missed so much.
One day, I thought I’d found my answer on the “special” menu. You know those lit-up, faded food photos that are always above the kitchen? Does ANYONE ever order off that thing? Well that day, I did.
It was just chicken with Chinese veggies. It looked like choy sum or Chinese broccoli in the picture, and I got irrationally happy about it. Finally, a leafy green vegetable that wasn’t lettuce or frozen spinach!
I got back to the dorm with my food, super excited.
But…then I took a bite.
It was salty! It was sandy! (An indication that they hadn’t washed the veg.) I was so disappointed, and my homesickness seemed to double.
I talked to my parents later that week, asking them how I might recreate such a dish, mostly so I could prove to myself that I could cook the food I so longed for.
Well, here it is. On the blog that we later started as a family to finally record these recipes once and for all.
Now, I’m not saying that this one is the recipe that started it all (there were many others). But for me, it represents the triumph of learning how to cook the food of one’s childhood.
FOR THE CHICKEN & MARINADE:
- 12 ounces boneless skinless chicken breast
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon oyster sauce
FOR THE REST OF THE DISH:
- 12 ounces Chinese broccoli(thoroughly washed)
- 4 ounces fresh oyster mushrooms (can substitute 4 ounces fresh shiitake mushrooms, or about 4 large dried shiitake mushrooms, soaked and reconstituted in warm water)
- 2 slices ginger
- 3 cloves garlic (sliced)
- 1/4 cup chicken stock
- 2 teaspoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- ¼ teaspoon white pepper
- 1/4 teaspoon sugar
- ¼ teaspoon sesame oil
- 3 tablespoons vegetable oil (divided)
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
Thinly slice your chicken breast against the grain (it’s easier when the chicken is partially frozen). Combine the sliced chicken with the water, cornstarch, vegetable oil, and oyster sauce. Massage the marinade ingredients into the chicken until there is no standing liquid. Set aside for 15-20 minutes while you prepare your other ingredients.
After washing, trim the ends off the Chinese broccoli, and tear the stalks into smaller pieces (separate individual leaves, and snap stems in half). Roughly tear the oyster mushrooms and set aside. If using shiitake mushrooms, slice them. Also prepare your ginger and garlic.
In a measuring cup or small bowl, combine the chicken stock, light soy sauce, oyster sauce, white pepper, sugar, and sesame oil. Set aside.
Meanwhile, bring a wok or pot of water to a boil with 1 tablespoon of vegetable oil. Once at a rolling boil, add the greens and blanch for 30-45 seconds. Quickly remove from the wok with a strainer or slotted spoon, and make sure to drain well of any excess liquid.
Heat a clean, dry wok over high heat until it starts to smoke. Add 1 tablespoon of oil to the wok, spreading it around to coat the surface. Add the chicken pieces in one layer, and allow it to sear on one side for 20-30 seconds. Flip, and sear on the other side for 20-30 seconds. Stir-fry for another 10-15 seconds, and remove the chicken from the wok. Set aside.
Lower the heat to medium low, and add another tablespoon of oil to the wok, along with the ginger. Cook for 1 minute. Turn up the heat to high, and add 2 tablespoons of water to deglaze the wok, along with the mushrooms and garlic. Stir-fry over high heat for 1 minute, and add the Shaoxing wine. Stir-fry for 1 more minute.
Stir in the sauce mixture and bring to a simmer. Quickly mix 2 teaspoons of cornstarch with 1 tablespoon of water, and pour the mixture into the sauce. Cook for 15 seconds, until the sauce has thickened.
Stir the chicken into the thickened sauce, and then add the blanched greens. Stir-fry for another 30 seconds, until everything is combined and coated in the sauce. Serve immediately.