Quick & Easy Chicken and Chinese Vegetable Stir-Fry: A Flavorful Weeknight Meal

Craving a delicious and healthy meal that comes together in minutes? Look no further than this Chicken and Chinese Vegetable Stir-Fry! This recipe is packed with lean protein, vibrant vegetables, and a savory sauce that will tantalize your taste buds. Perfect for busy weeknights, this stir-fry is customizable to your preferred vegetables and spice levels. Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it ideal for weeknight dinners.
• Healthy and Nutritious: Loaded with lean protein and a variety of colorful vegetables.
• Customizable: Easily adapt the vegetables and sauce to your liking.
• Flavorful: A delightful blend of savory, sweet, and slightly spicy flavors.
• Budget-Friendly: Uses readily available and affordable ingredients.

Ingredients You’ll Need

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces. Chicken thighs tend to be more flavorful and stay moist during stir-frying.
• 1 tablespoon soy sauce: Adds a salty and umami flavor to the chicken. Use low-sodium soy sauce to control the salt content.
• 1 tablespoon cornstarch: Helps to tenderize the chicken and create a slight coating for better browning.
• 1 tablespoon rice wine vinegar (or dry sherry): Provides a touch of acidity and enhances the flavors.
• 1 teaspoon sesame oil: Adds a nutty aroma and flavor to the chicken.
• 1/2 teaspoon ground ginger: Provides a warm and slightly spicy flavor.
• 1/4 teaspoon garlic powder: Adds a savory garlic flavor.

For the Stir-Fry:

• 2 tablespoons vegetable oil (such as canola or peanut oil): For stir-frying. Peanut oil has a higher smoke point and adds a subtle nutty flavor, but canola oil works well too.
• 1 inch ginger, peeled and minced: Fresh ginger adds a pungent and aromatic flavor.
• 2 cloves garlic, minced: Garlic provides a strong and savory flavor.
• 1 red bell pepper, thinly sliced: Adds sweetness and color.
• 1 green bell pepper, thinly sliced: Adds a slightly bitter and crisp flavor.
• 1 cup broccoli florets: Provides a healthy dose of vitamins and fiber.
• 1 cup sliced carrots: Adds sweetness and crunch.
• 1 cup snow peas or snap peas: Adds a crisp and sweet element.
• 1/2 cup sliced mushrooms (such as shiitake or cremini): Adds an earthy and umami flavor.
• 1/4 cup sliced water chestnuts (canned): Adds a crunchy texture.
• 2 green onions, thinly sliced: For garnish and a mild onion flavor.
• Optional: Other vegetables such as bok choy, napa cabbage, baby corn, or bean sprouts.

For the Sauce:

• 1/4 cup soy sauce: The base of the sauce, providing saltiness and umami. Use low-sodium soy sauce to control the salt content.
• 2 tablespoons honey (or brown sugar): Adds sweetness and balances the saltiness.
• 1 tablespoon cornstarch: Thickens the sauce.
• 1 tablespoon rice wine vinegar (or dry sherry): Provides acidity and enhances the flavors.
• 1 teaspoon sesame oil: Adds a nutty aroma and flavor.
• 1/2 teaspoon red pepper flakes (optional): Adds a touch of heat.
• 1/4 cup chicken broth or water: Helps to thin the sauce and create a glossy finish.

Equipment You’ll Need

• Large bowl: For marinating the chicken.
• Wok or large skillet: For stir-frying. A wok is ideal for stir-frying due to its sloped sides, which allow for even cooking and easy tossing. If you don’t have a wok, a large skillet will work fine.
• Small bowl: For mixing the sauce.
• Cutting board and knife: For preparing the vegetables and chicken.
• Measuring cups and spoons: For accurate measurements.

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the chicken pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and garlic powder.
2. Mix well to ensure the chicken is evenly coated.
3. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be.

Step 2: Prepare the Vegetables

1. While the chicken is marinating, prepare the vegetables. Wash and dry all vegetables thoroughly.
2. Slice the bell peppers, carrots, and mushrooms. Cut the broccoli into florets. Slice the water chestnuts and green onions.
3. Have all the vegetables prepped and ready to go before you start stir-frying. This will ensure a smooth and efficient cooking process.

Step 3: Make the Sauce

1. In a small bowl, whisk together soy sauce, honey, cornstarch, rice wine vinegar, sesame oil, red pepper flakes (if using), and chicken broth or water.
2. Stir well until the cornstarch is fully dissolved. This is important to prevent clumps in the sauce.
3. Set the sauce aside.

Step 4: Stir-Fry the Chicken

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. The wok or skillet should be very hot before adding the chicken.
2. Add the marinated chicken to the wok or skillet and stir-fry until cooked through and lightly browned. This should take about 5-7 minutes. Be careful not to overcrowd the wok, as this will lower the temperature and steam the chicken instead of browning it. If necessary, cook the chicken in batches.
3. Remove the cooked chicken from the wok or skillet and set aside.

Step 5: Stir-Fry the Vegetables

1. Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
2. Add the minced ginger and garlic and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Add the bell peppers, broccoli, and carrots to the wok or skillet and stir-fry for 3-5 minutes, until slightly softened.
4. Add the snow peas, mushrooms, and water chestnuts and stir-fry for another 2-3 minutes, until heated through.
5. The vegetables should be tender-crisp, not overcooked.

Step 6: Combine and Simmer

1. Return the cooked chicken to the wok or skillet with the vegetables.
2. Pour the sauce over the chicken and vegetables.
3. Stir-fry until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
4. The sauce should be glossy and slightly sticky.

Step 7: Garnish and Serve

1. Garnish with sliced green onions.
2. Serve immediately over rice or noodles.
3. Enjoy!

Tips for Success

• Use high heat: Stir-frying requires high heat to cook the ingredients quickly and evenly, while maintaining their crispness.
• Prepare all ingredients in advance: Have all the vegetables chopped, the chicken marinated, and the sauce mixed before you start cooking. This will ensure a smooth and efficient stir-frying process.
• Don’t overcrowd the wok or skillet: Cook the chicken and vegetables in batches if necessary to avoid overcrowding, which can lower the temperature and steam the ingredients instead of browning them.
• Stir constantly: Keep the ingredients moving in the wok or skillet to prevent them from sticking and burning.
• Adjust the sauce to your liking: Feel free to adjust the amount of honey, soy sauce, or red pepper flakes to suit your taste preferences.
• Use fresh ingredients: Fresh ginger and garlic will provide the best flavor.

Variations

• Add protein: Substitute tofu, shrimp, beef, or pork for the chicken. Adjust cooking times accordingly.
• Add different vegetables: Try adding bok choy, napa cabbage, baby corn, bean sprouts, or any other vegetables you enjoy.
• Make it spicier: Add more red pepper flakes or a dash of sriracha to the sauce for extra heat.
• Use a different sauce: Experiment with different sauces, such as hoisin sauce, oyster sauce, or teriyaki sauce.
• Serve with noodles: Replace the rice with your favorite noodles, such as lo mein, chow mein, or udon noodles.
• Make it gluten-free: Use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
• Add nuts: Garnish with toasted sesame seeds, peanuts, or cashews for added flavor and crunch.

Serving Suggestions

This Chicken and Chinese Vegetable Stir-Fry is delicious served with:

• Steamed rice: White rice, brown rice, or jasmine rice.
• Noodles: Lo mein, chow mein, or udon noodles.
• Spring rolls or egg rolls: As an appetizer.
• Soup: Wonton soup or egg drop soup.

Storage and Reheating Instructions

Storage: Store leftover Chicken and Chinese Vegetable Stir-Fry in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the stir-fry in a wok or skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but it may not be as crispy.

Nutrition Information (Approximate)

(Per serving, based on estimated values and may vary depending on specific ingredients and portion sizes)

• Calories: 350-450
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 20-30g
• Fiber: 5-7g

This Chicken and Chinese Vegetable Stir-Fry is a complete and satisfying meal that is both delicious and nutritious. It’s a great way to get your daily dose of protein and vegetables. Enjoy!