Vietnamese Stir-Fried Vegetables With Chicken Or Sh

Name: Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons neutral oil, like grapeseed or corn; 1 cup broccoli or cauliflower florets in 1-inch pieces; 2 medium carrots, peeled and thinly sliced; 1/2 cup snow peas, trimmed; 1 medium or large onion, thinly sliced; 2 dried hot chilies, whole; 1 tablespoon minced garlic; 8 ounces chopped boneless chicken or shelled shrimp; 2 tablespoons nam pla (fish sauce) or soy sauce, or to taste; 1/2 teaspoon ground black pepper, or to taste; Salt if necessary; Cooked brown rice

Servings: persons

4 tablespoons neutral oil, like grapeseed or corn
1 cup broccoli or cauliflower florets in 1-inch pieces
2 medium carrots, peeled and thinly sliced
1/2 cup snow peas, trimmed
1 medium or large onion, thinly sliced
2 dried hot chilies, whole
1 tablespoon minced garlic
8 ounces chopped boneless chicken or shelled shrimp
2 tablespoons nam pla (fish sauce) or soy sauce, or to taste
1/2 teaspoon ground black pepper, or to taste
Salt if necessary
Cooked brown rice

1
Put 1 tablespoon oil in a nonstick skillet or wok over high heat; a minute later add broccoli or cauliflower.
2
Cook, stirring occasionally, for about a minute, then add 2 tablespoons water.
3
Continue to cook and stir until vegetable is crisp-tender, about 5 minutes.
4
Remove and repeat procedure with carrots, then snow peas.
5
Set vegetables aside.
6
Put a little more oil in pan, and add onion.
7
Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes.
8
Add chilies and garlic along with chicken or shrimp and cook, stirring, another minute or so.
9
Add 1/4 cup water, nam pla and pepper; return cooked vegetables to pan.
10
Cook, stirring, until mixture is combined and lightly sauced, then taste and adjust seasoning if necessary.
11
Serve with brown rice.

176

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 4 tablespoons neutral oil, like grapeseed or corn, 1 cup broccoli or cauliflower florets in 1-inch pieces, 2 medium carrots, peeled and thinly sliced, 1/2 cup snow peas, trimmed, and more.

Yes, Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp falls under the Seafood 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!

Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions