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
Ingredients:
- 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
Instructions:
- 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
Notes:
- 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.
Allergy Warning:
Please be cautious of any allergies to specific ingredients, especially soy and oyster sauce. Always check for individual dietary restrictions and allergies before serving.
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