Stir fry chicken and vegetables is a simple dinner dish made with marinated chicken, mixed vegetables and sauces stir fried to create this delicious 30 minute meal. A simple stir fry chicken recipe which has lots of vegetables added to it. This is fast to make and taste so delicious with noodles or fried rice.
Stir Fry Chicken and Vegetables
I was craving some Chinese food last week and this is one recipe which I came up with. I wanted to include lots of vegetables in my meal so I made this quick stir fry dish with minimum sauces and it turned out to be super delicious.
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This is one dish which doesn't require any special ingredient and it just uses your pantry staples and vegetables which you have in your fridge already.
If you are looking for easy 30 minute meal, then this is a good idea. You can make this stir fry and serve it along with steamed rice, noodles or fried rice. It makes a healthy and nutritious meal. For variation, try my stir fry chicken with cashews, or spicy stir fry chicken.
About Stir Fry Chicken with Vegetables
Chinese chicken and vegetables it's a very popular Chinese side dish. This is easy to put together and comes together in less than 30 minutes which makes it a perfect week night meal.
Chicken stir fry with vegetables side dish recipe which has tons of vegetables so is a great way to sneak in vegetable in your kids diet. Enjoy this delicious side dish with egg noodles, vegetables noodles, egg fried rice or chicken fried rice.
I used a mixture of carrot, cabbage, capsicum, onions and spring onions in this. You could add broccoli, cauliflower, sugar snap peas, bamboo shoots, mushrooms or any vegetable as you prefer.
In fact you could use only broccoli and turn this into chicken with broccoli stir fry.
Similar Recipes
I used chicken thigh in this recipe which stays moist and succulent even after cooking for a long time. But you can easily swap it for chicken breast for healthier option. If using chicken breast, take care not to over cook.
For using chicken breast, slice chicken breast thinly and use a technique called as velveting to marinate the chicken and cook it in a pan separately till done. Velveting is a Chinese method for cooking protein so it stays soft and moist.
Since chicken breast is low in fat, it tends to dry out faster. Because of the velveting technique the meat stays soft and juicy.
Ingredients
- Chicken - I used boneless chicken thighs in this recipe. Dark meat stays moist and tender even after cooking in a wok. But you can use chicken breast as well.
- Vegetables - For making stir fry, I used onions, carrots, cabbage, bell peppers and green onions. You can add bok choy, broccoli, bamboo shoots, spinach as well.
- Garlic - I used freshly chopped garlic which I used in the stir fry. Along with garlic, you can use ginger as well.
- Corn Starch - I used cornstarch to coat the chicken which creates a seal over the chicken, when stir frying.
- Oil - use neutral cooking oil or sesame oil for cooking stir fry.
- Seasoning - I used salt, pepper, sugar as seasoning. I like to add a spoon of soy sauce in the stir fry as well.
What to Serve with Stir Fry Chicken
This chicken is best served with fried rice, noodles or with soups. We enjoy it with steamed veg momos and chilli garlic momos. Here are few options for you to serve with.
Fried Rice - choice of fried rice options are veg fried rice, chicken fried rice, egg fried rice, mushroom fried rice and hot garlic fried rice.
Noodles - my favorite combination with stir fry chicken is veg noodles and hakka noodles and paneer noodles.
Soups - enjoy with chicken clear soup, hot & sour chicken soup, chicken soup & veg soup.
Step by Step Pictures
Pre-prep
1)Slice carrots in diagonals. Cube onion, separate the petals and keep aside. Chop capsicum into cubes. Chop cabbage roughly. Slice green onion into 2 inch long portions. Set aside.
Marinating Chicken
2)Take cubed chicken in a bowl. Here I am using boneless chicken thigh.
3)Add in salt and black pepper powder along with little bit of cornstarch.
4) Mix really well and set aside for 10 minutes to marinate.
Cooking Chicken
5)Heat 2 tablespoon oil in a wok. Add in the marinated chicken into the wok. Spread ir evenly in a layer.
6)Add in the marinated chicken and sauté on high heat for 3 to 5 minutes till the chicken is cooked. Remove the cooked chicken to a separate bowl and set aside.
Cooking Vegetables
7)In the same wok add garlic and saute for 30 seconds. Add in spring onion white part and white onion sauté for 30 seconds.
8)Add in carrot, cabbage, capsicum and toss well.
9)Saute the vegetables for 3 to 4 minutes until just cooked through.
Making Base for Chicken Stir Fry
10)Pour in soy sauce. You can use light or dark soy sauce as per preference.
11)Add in salt and a spoon of sugar to balance. Mix that well.
12)Add water as needed and mix everything. Bring every thing to a boil.
Adding in Chicken
13)Add in sautéed chicken and mix well. Simmer every thing for five minutes.
14)Mix corn starch with some water to form a slurry. Add this slurry slowly into the chicken and mix well and cook till it gets thickened.
15)Once the chicken is thickened. Add in black pepper powder.
16)Finally turn off the heat and add in spring onion greens. Toss well.
17)Serve with steamed rice.
Expert Tips
- Cut your vegetables into uniform sizes so they can cook faster at the same time.
- Prepare all your vegetables and ingredients in advance before you start cooking.
- The whole dish has to be cooked on high heat in a wok.
- If you don't have a wok you could use any pot and as you prefer.
- Chicken breast can be used instead of chicken thighs but you have to cook it really fast. Else the chicken breast will dry out.
FAQ
Chinese vegetables include Chinese cabbage, bok choy, mustard greens, winter radish, snow peas, yard-long beans, and varieties of melons, eggplant and cucumbers, among others.
Stir frying is one of the fastest way to cook vegetables so it preserves its nutrients.
Stir fry dishes can be served with rice or noodles. Cooked millets or quinoa can be used as well.
📖 Get Recipe
Stir Fry Chicken with Vegetables
Equipment
Ingredients
For Marinating & Cooking Chicken
- 500 grams Chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Corn Starch
- 2 tablespoon Oil
For Making Sauce
- 3 tablespoon Garlic
- 2 no Spring Onion (whites alone) chopped
- 2 teaspoon Soy Sauce
- 1 teaspoon Sugar
- 1 cup Water
- 1 tablespoon Cornstarch
- 1 teaspoon Black Pepper Powder
- 2 no Spring Onion (Greens alone) cut long ways
Vegetables to Use
- 1 no Onion peeled and chopped
- 1 no Carrot sliced
- 1 no Bell peppers cubed
- 1 cup Cabbage chopped
- 2 no Bamboo Shoots sliced
- 1 no Bok choy chopped roughly
- 4 no Mushrooms chopped
Instructions
- Slice carrots in diagonals. Cube onion, separate the petals and keep aside. Chop capsicum into cubes. Chop cabbage roughly. Slice green onion into 2 inch long portions. Set aside.
- Take cubed chicken in a bowl. Add in salt and black pepper powder along with little bit of cornstarch. Mix really well and set aside for 10 minutes.
- Heat 2 tablespoon oil in a wok add in the marinated chicken and sauté on high heat for 3 to 5 minutes till the chicken is cooked. Remove the chicken to a bowl and set aside.
- In the same wok add garlic and saute for 30 seconds. Add in spring onion white part and white onion sauté for 30 seconds. Add in carrot, cabbage, capsicum and toss well. Pour in soy sauce along with a pinch of sugar, salt.
- Add water as needed and mix everything. Bring every thing to a boil. Add in sautéed chicken and mix well. Simmer every thing for five minutes.
- Mix corn starch with some water to form a slurry. Add this slurry slowly into the chicken and mix well and cook till it gets thickened.
- Add in black pepper powder, spring onion greens and give one final stir.
- Serve this chicken with some cooked rice.
Video
Nutrition
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Radhika
loved it.