Chicken and Vegetable Stir-fry Recipe

Name: Chicken and Vegetable Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken breast strips, sliced diagonally; 7 grams Grated ginger; 1 tbsp Sake; 3 leaves Chinese cabbage, rough chopped; 2 Green peppers, julienned; 70 grams Carrots, julienned; 2 tbsp Soy sauce; 1 tsp Oyster sauce; 1 tbsp Sake; 1 tbsp + 1 teaspoon Sugar; 1/2 tsp Chicken soup stock granules; 1 tsp Sesame oil; 1 clove Grated garlic

Servings: persons

2 Chicken breast strips, sliced diagonally
7 grams Grated ginger
1 tbsp Sake
3 leaves Chinese cabbage, rough chopped
2 Green peppers, julienned
70 grams Carrots, julienned
2 tbsp Soy sauce
1 tsp Oyster sauce
1 tbsp Sake
1 tbsp + 1 teaspoon Sugar
1/2 tsp Chicken soup stock granules
1 tsp Sesame oil
1 clove Grated garlic

1
Diagonally slice the chicken breast into strips.
2
Combine the ingredients in a bowl and marinate the chicken.
3
Combine the ingredients in a separate bowl and mix together well.
4
Heat a small amount of oil (not listed) in a frying pan, saute the chicken.
5
When cooked through, add the carrots and green peppers and continue sauteing.
6
Add the Chinese cabbage.
7
When the vegetables become tender, add the mixture and continue cooking.
8
When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume.
9
Serve aside a serving of rice, drizzle the rice with some sauce, then eat up!
10
This is the original dish on which I based my recipe (bottom left).
11
It was cooked with red chili peppers, so it was slightly spicy.
12
If you prefer, add red chili peppers to taste.
13
This is the original beef version of the dish.
14
It had a very intense garlic taste.
15
If you prefer, increase the amount of garlic to taste.
16
My version of the dish is lighter on the seasoning than the original dish.
17
The original had more garlic and was strongly seasoned.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 Chicken breast strips, sliced diagonally, 7 grams Grated ginger, 1 tbsp Sake, 3 leaves Chinese cabbage, rough chopped, and more.

Yes, Chicken and 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.

That's it — enjoy your meal!

Chicken and Vegetable Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions