Background and History:
Stir-Fry Chicken and Vegetables is a beloved dish that finds its roots in the rich culinary history of Asian cuisine. It’s a quick and flavorful way to combine tender chicken, crisp vegetables, and a savory sauce, creating a harmonious and nutritious meal.
Serves: 4 Preparation Time: 15 minutes Cooking Time: 15 minutes
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- Cooked rice or noodles for serving
- In a small bowl, whisk together soy sauce, oyster sauce, honey, ginger, and cornstarch. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add minced garlic and chicken pieces, stir-frying until the chicken is cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the mixed vegetables and stir-fry until they’re tender-crisp.
- Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables.
- Stir-fry for a few more minutes until the sauce thickens and coats everything evenly.
- Serve your Stir-Fry Chicken and Vegetables hot over cooked rice or noodles.
Nutrition Facts: (Per serving, without rice or noodles)
- Calories: 250
- Protein: 25g
- Carbohydrates: 14g
- Fat: 11g
- Fiber: 3g
- Sugars: 5g
- Stir-fry is versatile, and you can customize it with your favorite vegetables.
- It’s a quick and nutritious way to enjoy the flavors of Asia at home.
- This dish is perfect for busy weeknight dinners.
Please be cautious of any allergies to specific ingredients, especially soy and oyster sauce. Always check for individual dietary restrictions and allergies before serving.