Stir Fry Chicken and Vegetables with step by step pictures. This is a simple stir fry chicken recipe which has lots of vegetables added to it. This is fast to make and taste so delicious with boiled noodles or 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. 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.
About Stir Fry Chicken and Vegetables
Chinese chicken and vegetables it's a very popular Chinese side dish. This this is easy to put together and comes together in less than 30 minutes which makes it a perfect 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.
I used a mixture of carrot, cabbage, capsicum, onions and spring onions in this. You could add broccoli, cauliflower, sugar snap peas, mushrooms or any vegetable as you prefer. In fact you could use only broccoli and turn this into chicken with broccoli stir fry.
Ingredients for Stir Fry Chicken and Vegetables
This stir fry chicken dish has minimum ingredients which you already have in your pantry and fridge.
- 500 grams Chicken thighs
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch
- 2 tbsp Oil
- 3 tbsp Garlic
- 2 Spring Onion (White)
- 1 Onion Chopped
- 1 Carrot Sliced
- 1 Bell peppers Cubed
- 1 cup Cabbage
- 2 tsp Soy Sauce
- 1 tsp Sugar
- 1 cup Water
- 1 tbsp Cornstarch
- 1 tsp Black Pepper Powder
- 2 Sprig Onion Green
How to make Stir Fry Chicken and Vegetables
Preparation
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.
Marination for Chicken
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.
Cooking (Stir Frying)
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.
Serving
Serve this chicken with some cooked rice.
Video Recipe
📖 Recipe Card
Stir Fry Chicken & Vegetables
Equipment
- Wok
Ingredients
- 500 grams Chicken thighs
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch
- 2 tbsp Oil
- 3 tbsp Garlic
- 2 Spring Onion White
- 1 Onion chopped
- 1 Carrot sliced
- 1 Bell peppers cubed
- 1 cup Cabbage
- 2 tsp Soy Sauce
- 1 tsp Sugar
- 1 cup Water
- 1 tbsp Cornstarch
- 1 tsp Black Pepper Powder
- 2 Spring Onion Green
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
Notes
- 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.
Nutrition
Stir Fry Chicken with Vegetables Step by Step Pictures
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.
2)Take cubed chicken in a bowl.
3)Add in salt and black pepper powder along with little bit of cornstarch.
4)Mix really well and set aside for 10 minutes.
5)Heat 2 tablespoon oil in a wok.
6)add in the marinated chicken and sauté on high heat for 3 to 5 minutes till the chicken is cooked.
7)Remove the chicken to a bowl and set aside.
8)In the same wok add garlic and saute for 30 seconds. Add in spring onion white part and white onion sauté for 30 seconds.
9)Add in carrot, cabbage, capsicum and toss well.
10) Saute for 3 to 4 mins.
11)Pour in soy sauce.
12) Add in salt, sugar.
13)Add water as needed and mix everything. Bring every thing to a boil.
14)Add in sautéed chicken and mix well. Simmer every thing for five minutes.
15)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.
16)Add in black pepper powder.
17) add in spring onion greens and give one final stir.
18)Serve
Tips & Tricks
- 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.
Frequently Asked Questions
What vegetables do they put in Chinese food?
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.
Is Chinese stir fry healthy?
Stir frying is one of the fastest way to cook vegetables so it preserves its nutrients.
What goes with stir-fry instead of rice?
Stir fry dishes can be served with rice or noodles. Cooked millets or quinoa can be used as well.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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