Chicken Stir Fry Recipe
This Chicken Stir Fry Recipe is so flavourful and easy to make. The velveted chicken retained moisture and flavour from the marinade, which gives amazing results!
Servings: 3
Calories: 276kcal
Equipment
- Wok
Ingredients
- 2 tbsp vegetable oil
- 1 lb Chicken breast sliced or cubed
- 1 Onion sliced
- 2 cloves garlic minced
- 150 g Broccoli Florets
- 1 stalk celery sliced
- 100 g snap peas
- 1 Red bell pepper sliced
For velveting Chicken Marinade
- 1 tbsp Oyster sauce
- 2 tbsp water
- ½ tsp ginger grated
- ½ tsp Garlic powder
- ¼ tsp ground black pepper
- 1 tsp Shaoxing wine
- 2 tsp vegetable oil
- 1 tbsp cornstarch
For the stir fry sauce
- ½ cup chicken broth low sodium
- 1 tbsp fish sauce or soy sauce
- ½ tbsp oyster sauce
- ¼ tsp ginger grated
- ½ tsp sugar or honey to taste
- ½ tsp sesame oil Optional
For the slurry
- ¼ cup water
- 1 tbsp cornstarch
Instructions
- Velvet the chicken. Add all the chicken marinade ingredients to the chicken. Mix until all the ingredients are incorporated. Let it marinate while preparing other ingredients.
- Stir fry the vegetables. On high heat, add cooking oil to the wok. Stir fry onion, broccoli and celery for 2 minutes. Add garlic, snap peas and bell pepper. Stir fry for 2 minutes, then remove from wok and set aside.
- Searing the chicken. Add more cooking oil to the wok if needed. Sear the chicken in two batches to avoid overcrowding. Sear until lightly browned.
- Add the stir fry sauce with the slurry and bring to a simmer.
- Add the stir-fried vegetables back to the wok and toss with the chicken until covered with sauce.
- Remove from the wok to avoid overcooking the vegetables. Serve with rice or noodles.
Video
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 927mg | Potassium: 997mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2024IU | Vitamin C: 121mg | Calcium: 73mg | Iron: 2mg