Chinese chicken and vegetable stir-fry

    Chinese chicken and vegetable stir-fry


    73 people made this

    About this recipe: 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.

    Serves: 6 

    • 400g skinless, boneless chicken breast - cut into bite-size pieces
    • 125ml oyster sauce
    • 2 tablespoons soy sauce
    • 3 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 large onion, chopped
    • 125ml water
    • 1 teaspoon ground black pepper
    • 1 teaspoon caster sugar
    • 1 (220g) tin water chestnuts, drained and sliced
    • 70g mange-tout
    • 1 small head broccoli, cut into florets
    • 3 tablespoons cornflour
    • 4 tablespoons water

    Prep: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 frying pan 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 125ml of water; season with pepper and sugar. Add the water chestnuts, mangetout and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornflour in 4 tablespoons of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

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