Asian Style Stir Fry Chicken With Vegetables
This is a Chinese Style Stir Fry Chicken with Vegetable recipe, but I’m going to make this recipe in little bit desi style. Very delicious yet healthy loaded with lots of vegetables. Your kids will love this. Try this out now!
This healthy chicken stir fry recipe takes 30 minutes to make and will wow your family with it’s amazing flavor! Chicken stir-fry is a speedy dinner that’s jam-packed with flavor! Just grab a large pan and watch how juicy chicken, loads of veggies, and a savory-sweet sauce quickly come together in this colorful, healthy meal.
I love a good stir-fry because it is one of the ideal weeknight dinners that can be made in a jiffy. It delivers in flavor, simplicity, and a healthy balance of protein and veggies. Just like my all-time favorites such as this teriyaki chicken or shrimp fried rice.
Check Out More Chicken Recipes »healthline.com
Chicken is rich in an array of important nutrients and can be an excellent addition to a healthy, well-rounded diet. Low in calories but high in protein, it may be especially beneficial for weight loss, if that’s a goal for you.
What Kind of Vegetables Do You Put In Stir Fry?
I used one of my favorite stir fry veggies in this recipe, broccoli, along with carrots and peppers. You can use virtually any vegetable in a stir fry including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions.
How Do You Make Chicken Stir Fry?
Chicken stir fry couldn’t be easier to make than this recipe.
- Cut the chicken thighs (or breast) into bite-sized pieces and cook.
- Cook vegetables until desired tenderness.
- Prepare easy sweet and savory stir fry sauce.
- Combine the chicken with the vegetables and sauce. Simmer until sauce thickens and ingredients are well incorporated.
TIP: When cutting chicken, slice into small bite-sized pieces. This will ensure the chicken is full of flavor, tender and not hard to chew.
WHAT’S IN THIS Asian Style STIR-FRY RECIPE?
- Boneless, Skinless Chicken Breast: Both chicken breasts and chicken thighs will work in this recipe.
- Bell Pepper: Red bell peppers are ideal for their subtle sweetness and vibrant color. But any color works!
- Carrot: I’ve cut the carrot into thin rounds for convenience, but you can also julienne it.
- Broccoli: I think a pop of green is always necessary in a classic chicken stir fry. Don’t love broccoli? Swap in sugar snap peas!
- Onion: Either white or yellow onions work in this recipe.
- Ginger & Garlic: Essential aromatics for any stir-fry recipe.
- Green Onion & Sesame Seeds: A sprinkle of green onion and sesame seeds on the serving plate is the perfect finishing touch.
What can I serve Chicken Stir Fry with?
Serve the stir fry with your favorite side. A plain fried rice, white rice or noodles will all work great as there are vegetables and protein in the stir fry already.
TIPS FOR THE BEST STIR-FRY
Although this recipe is pretty straight forward, there’s a few things to keep in mind to make
this ‘the best’ chicken stir-fry yet.
- Avoid undercooked ingredients by stir-frying the chicken and vegetables separately. Trust me, it makes all the difference.
- Avoid overcooking the vegetables by sauteing them until they’re slightly tender, yet still crisp in the third step. That way they won’t become too soft as you continue cooking them with the sauce.
- Let the sauce simmer for a good minute or so. It needs time to heat up in the pan to thicken properly.
Asian Style Chicken Stir Fry Recipe
Ingredients
- 1/2 kg Chicken , boneless, cut into long strips
- 2 medium-sized Onions, quarter and separate layers
- 3 medium-sized Bell Peppers, in multi colors – seeds removed, cut into cubes
- 4 medium-sized Green Chilies, sliced lengthwise
- 2 medium-sized Carrots, blanched, cut into thin slices
- 1 cup Mushrooms, Button mushrooms, cut into medium slices
- 1 cup Broccoli florets, blanched
- 1 cup French Beans, blanched, cut into bite size
- 4 Fresh Red chillies seeds removed, slice lengthwise (optional)
- 6 cloves Garlic, peeled and crushed
- 2 tablespoons Soya sauce, divided
- 2 tablespoons White vinegar, divided
- 1 teaspoon Black pepper, powder or freshly crushed (leveled)
- 1 teaspoon Crushed red chillies heaped
- 2 tablespoons White flour + chicken stock cube mix, heaped (divided)
- 1 tablespoon Corn flour Araroot, heaped (divided)
- 1 teaspoon Brown Sugar, leveled
- Salt, to taste
- 4 tablespoons Oil
- Sesame seed oil, few drops
Instructions
STEP 1:
- Lightly crush the chicken cube with the blunt side of a heavy knife and mix with white flour and
- half of the cornflour. Set aside.
STEP 2:
- Marinate the chicken strips in garlic, 1 tablespoon of soya sauce, 1 tablespoon of white vinegar, white
- or crushed black pepper, crushed red chillies, sugar, salt, half the white flour + chicken stock
- cube mix and half of the cornflour. Mix and set aside for 15-20 minutes.
STEP 3:
- Marinate the vegetables with the remaining soya sauce, white vinegar, white or crushed black
- pepper, salt, white flour + chicken stock cube mix. (Don’t add cornflour this time)
STEP 4:
- Just before serving heat oil in a wok or karahi till very hot, add chicken and stir-fry for a minute,
- or until chicken becomes white and dry. Add a cup of water, cook till boiling and then add
- remaining cornflour (dissolved with little water). Stir till it thickens and then remove from heat.
STEP 5:
- Heat oil in a large pan and stir fry vegetables on high heat. Mix vegetables with the cooked
- chicken with a few drops of sesame oil and mix well. OR you can serve the vegetables
- separately.
STEP 6:
- Serve hot with boiled rice or garlic rice.
Notes
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please contact your dietician or nutritionist for further help.
Did you make this recipe?
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