Chicken and Chinese Vegetable Stir-Fry

37 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 45 min

“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.” - by Laura

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
217 cal
11%

Fat
9.2 g
14%

Carbs
16.8 g
5%

Based on a 2,000 calorie diet

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Reviews (37)

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T's

Dec. 21, 2009

"I've been looking for a good stir-fry recipe and this one was awesome! I will double the amount next time so that we have left overs. I think I'll add some mushrooms to it also. Yummy!..." See more"

Meredith

Oct. 15, 2009

"This is an easy recipe that's really tasty. I used frozen stir fry vegetables instead of fresh though. Next time I might add more soy sauce and some other spices to give more flavor. I'll definitely b..." See moree using this recipe again. "

vanessa

Feb. 9, 2010

"this was really good, i followed the recipe exactly, except i eyeballed the soy sauce instead of measuring 2 tablespoons (after fighting the oyster sauce i didnt feel like fighting with that little sp..." See moreout on the soy sauce bottle lol). it was a little thick after the corn starch mixture was added but still very good. next time i might do it without the cornstarch and maybe add some ginger to it. i used canned water chestnuts and just used the water i drained from the can for the 1/2 cup of water, added the sugar and pepper to that then poured it into the skillet. might also cut down the pepper a little bit next time because it might be too spicy for some people, just pepper to taste. very very good recipe with a lot of tinkering potential, but also great as is."

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