Chicken Vegetable Stir-Fry Recipe

Name: Chicken Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 dried black mushrooms; 1 cup hot water; 4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips; 2 tablespoons cornstarch, divided; 1/4 cup lite soy sauce, divided; 1 1/2 tablespoons fermented black beans or soybean miso; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 1 teaspoon sugar; 1/4 cup dark sesame oil, divided; 1 large onion, chopped; 2 to 3 garlic cloves, minced; 6 cups shredded napa cabbage; 2 tablespoons water

Servings: persons

4 to 6 dried black mushrooms
1 cup hot water
4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips
2 tablespoons cornstarch, divided
1/4 cup lite soy sauce, divided
1 1/2 tablespoons fermented black beans or soybean miso
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/4 cup dark sesame oil, divided
1 large onion, chopped
2 to 3 garlic cloves, minced
6 cups shredded napa cabbage
2 tablespoons water

1
Soak mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup liquid. Chop mushrooms; set aside. Toss chicken with 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside.
2
Mash together remaining 2 tablespoons soy sauce, reserved liquid, black beans, and next 3 ingredients; set aside.
3
Heat 2 tablespoons oil in a skillet or wok over medium-high heat 2 minutes. Add chicken, and stir-fry 5 minutes. Remove from skillet, and set aside.
4
Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes. Add onion, and stir-fry 1 minute and 30 seconds; add garlic, and stir-fry 30 seconds. Add mushrooms, and stir-fry 1 minute. Add chicken and cabbage, and stir-fry 30 seconds.
5
Stir together remaining 1 tablespoon cornstarch and 2 tablespoons water until smooth. Add cornstarch mixture and bean mixture to skillet; bring to a boil. Boil 1 minute.

453

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 14 ingredients. The key ingredients include: 4 to 6 dried black mushrooms, 1 cup hot water, 4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips, 2 tablespoons cornstarch, divided, and more.

Yes, Chicken 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 Vegetable Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions