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Asian-Style-Stir-Fry-Chicken-With-Vegetables-Title

Asian Style Chicken Stir Fry Recipe

Rocking Recipes
This is a Chinese Style Stir Fry Chicken with Vegetable recipe. Very delicious and easy to make, full of nutritious vegetables. Let's try!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 5.23 kcal

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.
    Asian-Style-Stir-Fry-Chicken-With-Vegetables-Title

Notes

Always use low-sodium tamari soy sauce, because it’s not overly salty. 
To store: Let it cool before storing in airtight containers. They will keep in the fridge for about 4-5 days.
To freeze: The entire stir-fry can be frozen for up to 3 months in an airtight container. 
Keyword asian style stir fry, chicken stir fry recipe, chicken stir-fry