Chicken and Vegetable Stir-Fry is one of my family’s favorite weekday meals. It’s easy, and I make it even easier by preparing the vegetables the day before and placing in the refrigerator. Sunday is my main cooking day, and the day I cut the veggies for our Monday night dinner.
One of the best parts of this recipe, other than it’s easy to fix, is you can mix it up. I find this combination of vegetables works best for my family. However, feel free to change it around. Add some carrots and eggplant. I’ve even mixed in small chunks of asparagus.
Switching things up and adding or subtracting ingredients as you wish is what makes this recipe so great.
Chicken and Vegetable Stir-Fry
- 2 tablespoons vegetable oil
- 6 cloves garlic minced and separated in 2 cloves and 4 cloves
- 1 teaspoon fresh ginger root grated
- 1 bunch green onions chopped -- reserve some for garnish
- 1 pound boneless skinless chicken breasts cubed
- 1 medium-size yellow onion chopped
- 1 red or yellow bell pepper cut in small, thin strips
- 2 cups snow peas or sugar snap peas
- 2 cups fresh mushrooms sliced
- 1 cup Napa cabbage thinly sliced
- ¾ cup chicken broth
- ¼ cup boiling water
- 1 teaspoon chicken bouillon granules or soup base powder
- 1 tablespoon soy sauce*
- 1 tablespoon oyster sauce*
- 2 tablespoons cornstarch
Heat oil in a wok or large skillet, just until the oil starts to smoke.
Turn heat to medium-high and add the 2 cloves of minced garlic, fresh ginger root, and green onions. Quickly fry about 1-2 minutes or until onions become translucent. Stir constantly or garlic and ginger will burn.
Add chicken and cook, constantly stirring, about 3 minutes or until meat is opaque.
Add remaining 4 cloves of minced garlic and ½ cup of chicken broth. Mix well.
Add all vegetables, one at a time, mixing after each addition.
Cover pan and let cook until vegetables are tender but not soft; about 8-10 minutes, stirring a couple of times during cooking.
While vegetables are cooking, place the chicken bouillon granules in a ¼ cup boiling water and stir until dissolved. Once dissolved, add the remaining ¼ cup of chicken broth and stir together.
To the chicken broth mixture, add the soy sauce, oyster sauce, and cornstarch. Mix well until all cornstarch is dissolved.
When the stir-fry vegetables are cooked, stir sauce mix again and add to cooked chicken and vegetables. Mix well until sauce has thickened and coated all the meat and vegetables.
10. Garnish with remaining green onions and serve over rice or wide Lo Mein noodles.
If you don't want to use oyster sauce, substitute the soy and oyster sauce with Kikomen Stir Fry sauce. It's just as good and you don't have to buy two separate sauces for your chicken vegetable stir-fry.