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Let’s take a short break from the food events that have flooded my blog for the past weeks. It’s been a while since I posted a recipe here. But don’t worry, I will find time to post more of the events that I attended soon (I’m crossing my fingers). Writing a food blog is never easy, especially if it’s a recipe blog. It’s not like our family eats gourmet food everyday, you know. Plus the fact that I have to write the recipes and edit the pictures. I always want to make every post special so that you, the readers, would find it enjoyable every time you go to this site. But, yes, it does take time.

Anyway, for today’s recipe, let me give you one of my favorite Chinese dishes that I learned from my Tita — Stir-fried chicken and Vegetables.

Turn your ordinary day into something really special with Stir-fried chicken and Vegetables. Don’t feel intimidated by the list of ingredients on the recipe. This is, in fact, a quick and easy meal, which is what many Chinese dishes are known for. Your senses will be delighted with the combination of the sweetness of fresh vegetables and soothing aroma of ginger roots and soy sauce — very typical of many Asian dishes.

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Stir-fried Chicken and Vegetables is a very flexible dish. On this recipe, I used green beans, carrots, and potatoes. However, you can also use other vegetables, such as broccoli, green peas, sweet corn, young corn, mushroom, and asparagus, just to name a few. You can make your own combination too! Just make sure that they are fresh when you buy them.

Not only that, you can also replace the meat. If you don’t like chicken, you can use pork, beef, or fish. You can also use tofu if you’re a vegan. I love tilapia with this dish. Just fry the fish, place in a serving dish, and top it with the stir-fried vegetables. It’s like sweet and sour, but it’s not!

Now I feel hungry just by writing this blog post. See my predicament! Haha. 🙂 Here’s the recipe for Stir-fried Chicken and Vegetables:

Asian Chicken & Vegetables Stir Fry Recipe

You will need:

  • 250 grams chicken breast, cut into 2-inch strips
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp liquid seasoning
  • salt and pepper to taste
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, peeled and cut into strips
  • 2 pieces medium-sized potatoes, peeled and batonnet cut
  • 1 piece medium-sized onion, chopped
  • 1 piece medium-sized bell pepper, julienned
  • 2 pieces medium-sized carrot, peeled and batonnet cut
    250 grams green beans (aka Baguio beans), batonnet cut

For the sauce:

  • 1 tspn cornstarch
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tspn sugar
  • 2 tbps oyster sauce
  • salt and pepper to taste

How to prepare:

  1. Combine the first five ingredients in a small bowl. Mix thoroughly.
  2. Heat oil on a wok or a large skillet over high heat. Fry potatoes until cooked. Set aside. Note: A batonnet cut is like french fries cut, but only about 1 1/2 inches in length.
  3. Add more oil on the same skillet over high heat. Add garlic, ginger, and the marinated chicken meat. Stir-fry chicken for about 2-3 minutes or until cooked. This is quick cooking. Stir the chicken (or toss it, if you know how to) constantly to avoid burning. Set aside.
  4. On the same skillet over high heat, sauté onion. Stir-fry carrots, bell pepper, and green beans and cook for 5 minutes while stirring (and tossing) constantly. Add the potatoes and chicken. Add some salt and pepper.
  5. To make the sauce: in a small bowl, mix cornstarch, water, soy sauce, sugar, oyster sauce, and salt and pepper. Reduce the heat to medium. Pour the cornstarch mixture to the vegetables and cook for about 1 more minute.
  6. Serve with rice.
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