Chicken And Chinese Vegetable Stir-Fry Recipe

Name: Chicken And Chinese Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces; 1/2 cup oyster sauce; 2 tablespoons soy sauce; 3 tablespoons vegetable oil; 2 cloves garlic, minced; 1 large onion, chopped; 1/2 cup water; 1 teaspoon ground black pepper; 1 teaspoon white sugar; 1 (8 ounce) can sliced water chestnuts, drained; 1 cup snow peas; 1 small head broccoli, cut into florets; 3 tablespoons cornstarch; 1/4 cup water

Servings: persons

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water

1
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
3
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces, 1/2 cup oyster sauce, 2 tablespoons soy sauce, 3 tablespoons vegetable oil, and more.

Yes, Chicken And Chinese Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Chinese Vegetable Stir-Fry

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