Chicken Stir-Fry Recipe

Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. oyster sauce; 1 tsp. soy sauce; 1 tsp. sesame oil; 15 oz. chicken, cut in bite size pieces; 1 Tbsp. peanut oil; 1 c. sliced onions; 1 garlic clove, minced; 1 c. julienne cut carrots; 1 c. sliced mushrooms; 1 c. Chinese pea pods; 1 c. canned whole baby corn, drained

Servings: persons

2 tsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
15 oz. chicken, cut in bite size pieces
1 Tbsp. peanut oil
1 c. sliced onions
1 garlic clove, minced
1 c. julienne cut carrots
1 c. sliced mushrooms
1 c. Chinese pea pods
1 c. canned whole baby corn, drained

1
In a large bowl, combine oyster sauce, soy sauce and sesame oil.
2
Add chicken, tossing to coat.
3
Cover and refrigerate 1 hour. In wok or large nonstick skillet, heat peanut oil.
4
Add onions and garlic.
5
Stir-fry 2 minutes until onions are softened.
6
Stir in chicken mixture.
7
Stir-fry 2 minutes longer.
8
Add carrots.
9
Cook, covered, 3 minutes until carrots are tender-crisp.
10
Stir in mushrooms, pea pods and corn.
11
Stir-fry 3 minutes.

359

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 11 ingredients. The key ingredients include: 2 tsp. oyster sauce, 1 tsp. soy sauce, 1 tsp. sesame oil, 15 oz. chicken, cut in bite size pieces, and more.

Yes, Chicken 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 Stir-Fry

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