Chinese chicken and vegetable stir-fry

    (85)
    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.


    75 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (56)

    by
    64

    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!  -  20 Dec 2009  (Review from Allrecipes US | Canada)

    by
    55

    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 be using this recipe again.  -  14 Oct 2009  (Review from Allrecipes US | Canada)

    by
    47

    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 spout 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.  -  09 Feb 2010  (Review from Allrecipes US | Canada)

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