Chicken and Chinese Vegetable Stir-Fry recipe

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Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Nutrition Info

217.3 calories
carbohydrate: 16.8 g
cholesterol: 40.3 mg
fat: 9.2 g
fiber: 3 g
protein: 17.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 500.1 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce, set aside.

  2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion, cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.

  3. Pour in 1/2 cup of water, season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover, boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture, cook until thick and no longer cloudy.

Recipe Yield

6 servings

Recipe Note

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

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