Stir Fried Chicken and Chinese Vegetables

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

Laura

Ingredients

Serves: 6 

  • 440g skinless, boneless chicken breast - cut into bite-size pieces
  • 1/2 cup (125ml) oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, diced
  • 1 large onion, sliced
  • 1/2 cup (125ml) water
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 (227g) can sliced water chestnuts, drained
  • 1 cup snow peas
  • 1 small head broccoli, cut into florets
  • 3 tablespoons cornflour
  • 1/4 cup (65ml) water

Directions

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  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 frypan 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. Mix the cornflour with a 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

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