Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables

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.

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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