Chicken and Chinese Vegetable Stir-Fry

Name: Chicken and Chinese Vegetable Stir-Fry
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces; 1/2 cup oyster sauce; 2 tablespoons soy sauce; 3 tablespoons vegetable oil; 2 cloves garlic, minced; 1 large onion, chopped; 1/2 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; 1/4 cup water

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 6 servings 👁️ 12 views

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.

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Stir fry #Stir fried #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 217

% Daily Value*

Total Fat 9.2g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 500mg 22%

Total Carbohydrate 16.8g 6%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 17.5g 35%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

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.

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.