This vibrant vegetable and chicken stir-fry is an easy-to-make dish that combines a variety of fresh vegetables with tender chicken in a flavorful sauce. It's a recipe that showcases the best of what a stir-fry can offer - quick cooking time, fresh ingredients, and a harmony of flavors and textures.
Some of the ingredients may not be readily available in a typical home kitchen. Asian fish sauce, Sambal Oelek, Hoisin Sauce, and oyster sauce are commonly found in the Asian section of a supermarket. Mung bean sprouts are usually kept in the produce department, while fresh basil leaves and lime are common but ensure they are fresh for enhancing the flavor.
Ingredients for Vegetable and Chicken Stir-Fry
Canola oil: This oil is used for stir-frying as it has a high smoke point and mild flavor.
Onion: Adds sweetness and depth to the stir-fry.
Chicken thighs: Preferred for their flavor and tenderness in stir-fries.
Asian fish sauce: Adds a layer of umami flavor.
Broccoli: Adds crunch and is a great source of vitamins.
Celery rib: Provides a distinctive crunch and flavor.
Snow peas: These are sweet and add a bright color.
Garlic: Adds a robust flavor.
Fresh ginger: Provides a spicy, aromatic note.
Sambal Oelek: This is a spicy Indonesian chili paste.
Hoisin sauce: A sweet and tangy sauce.
Oyster sauce: Gives a deep, savory flavor.
Mung bean sprouts: Adds a fresh crunch.
Basil leaves: Provides a fresh, peppery taste.
Fresh lime juice: Brightens up the flavors.
Jasmine rice: Served alongside the stir-fry, it soaks up the sauce beautifully.
One reader, Brietta Larson says:
This vegetable and chicken stir-fry recipe is a game-changer! The flavors are so vibrant and the dish is incredibly easy to make. The combination of fresh veggies and tender chicken is simply delightful. It's now a regular in my dinner rotation. Highly recommend trying it out!
Essential Techniques for Making Stir-Fry
How to stir-fry chicken and vegetables: This technique involves cooking small pieces of chicken and various vegetables in a wok over high heat, using a quick and constant stirring motion to ensure even cooking and to prevent sticking.
How to julienne vegetables: This technique involves cutting vegetables into thin, matchstick-like strips. For this recipe, you can julienne the celery and snow peas for a uniform appearance and quick cooking.
How to prepare jasmine rice: Jasmine rice should be rinsed under cold water until the water runs clear, then cooked in a pot with the appropriate amount of water, following the package instructions, until tender and fluffy.
How To Make Vegetable and Chicken Stir-Fry
Boneless chicken and crunchy veggies are stir-fried in a sweet and spicy sauce for a mouthwatering vegetable and chicken combo that’s paired with rice.
Serves:
Ingredients
- ¼cupcanola oil
- 1medium onion,halved and thinly sliced
- ½lbchicken thighs,skinless, boneless, cut into thin strips
- 1tbspAsian fish sauce
- 1headsmall broccoli
- 1celery rib,thinly sliced
- 4ozsnow peas,(1½ cups)
- 1clovegarlic,thinly sliced
- 1tbspfresh ginger,minced
- 1tspsambal oelek,or Chinese chile garlic sauce
- 1tbsphoisin sauce
- 1tbspoyster sauce
- 1cupmung bean sprouts
- 2tbspbasil leaves,shredded
- 1tbspfresh lime juice
- jasmine rice,steamed
Instructions
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Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat for about 3 minutes until the chicken is lightly browned in spots but not cooked through.
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Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
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Heat the remaining oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat for 3 to 4 minutes until crisp-tender. Return the chicken to the wok along with any accumulated juices.
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Add the sambal and hoisin and oyster sauces and stir-fry just for 3 to 4 minutes longer until the chicken is cooked through. Add the bean sprouts, basil, and lime juice and toss well.
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Transfer to a bowl and serve right away, with steamed jasmine rice. Enjoy!
Nutrition
- Calories: 333.22kcal
- Fat: 23.79g
- Saturated Fat: 3.68g
- Trans Fat: 0.10g
- Monounsaturated Fat: 12.63g
- Polyunsaturated Fat: 5.98g
- Carbohydrates: 17.59g
- Fiber: 5.01g
- Sugar: 6.83g
- Protein: 15.10g
- Cholesterol: 55.69mg
- Sodium: 644.98mg
- Calcium: 92.63mg
- Potassium: 676.62mg
- Iron: 2.28mg
- Vitamin A: 74.12µg
- Vitamin C: 126.70mg
Crucial Technique for Perfect Stir-Fry Results
When stir-frying, it's important to keep the ingredients moving constantly to ensure even cooking and prevent burning. This is especially crucial when working with high heat. Also, adding the ingredients in stages, as done in this vegetable and chicken stir-fry recipe, allows for each component to be cooked to its optimal texture. For instance, the chicken thighs are cooked first and then removed from the wok to prevent overcooking, while the vegetables are added later to maintain their crispness. Lastly, remember to have all your ingredients prepped and ready to go before you start, as stir-frying is a quick cooking method and there won't be time to chop or measure once you've started.
Time-Saving Tips for Making Stir-Fry
Prep ahead: Chop and marinate the chicken and vegetables the night before to save time on the day of cooking.
One-pot cooking: Use a large wok or skillet to cook everything in one go, minimizing clean-up and saving time.
Quick-cooking proteins: Opt for thinly sliced chicken or other quick-cooking proteins to reduce cooking time.
Organized workspace: Ensure all ingredients and utensils are prepped and ready before starting to cook for a smoother process.
High heat: Cooking over high heat allows for quick cooking and helps retain the vibrant colors and crunch of the vegetables.
Substitute Ingredients For Vegetable and Chicken Stir-Fry Recipe
canola oil - Substitute with vegetable oil: Vegetable oil is a suitable substitute for canola oil as it has a neutral flavor and high smoke point, making it ideal for stir-frying.
chicken thighs - Substitute with tofu or tempeh: Tofu or tempeh can be used as a plant-based alternative to chicken, providing a similar texture and protein content in the stir-fry.
asian fish sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for fish sauce to add savory umami flavor to the stir-fry.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli, providing a similar texture and mild flavor in the stir-fry.
snow peas - Substitute with sugar snap peas: Sugar snap peas can be used as a substitute for snow peas, offering a similar crunch and sweetness to the stir-fry.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient alternative with a milder flavor.
ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, offering a similar warm and spicy flavor to the stir-fry.
sambal oelek - Substitute with sriracha: Sriracha can be used as a substitute for sambal oelek to add heat and tangy flavor to the stir-fry.
hoisin sauce - Substitute with plum sauce: Plum sauce can be used as a substitute for hoisin sauce, providing a sweet and tangy flavor to the stir-fry.
oyster sauce - Substitute with soy sauce and a pinch of sugar: A combination of soy sauce and a pinch of sugar can be used as a substitute for oyster sauce to add depth of flavor to the stir-fry.
mung bean sprouts - Substitute with shredded cabbage: Shredded cabbage can be used as a substitute for mung bean sprouts, offering a similar crunchy texture and mild flavor in the stir-fry.
basil leaves - Substitute with cilantro: Cilantro can be used as a substitute for basil leaves, providing a fresh and aromatic herb flavor to the stir-fry.
jasmine rice - Substitute with brown rice: Brown rice can be used as a substitute for jasmine rice, offering a nuttier flavor and higher fiber content.
Presentation Tips for a Delicious Stir-Fry
Elevate the plating: Arrange the stir-fry in a visually appealing manner, ensuring that each component is showcased beautifully on the plate.
Incorporate vibrant colors: Integrate colorful vegetables and herbs to add visual interest and create an appetizing and aesthetically pleasing dish.
Utilize negative space: Embrace the concept of negative space on the plate to allow the stir-fry to stand out and captivate the diners' attention.
Garnish with precision: Add a final touch of sophistication by garnishing the dish with meticulously placed basil leaves and bean sprouts to enhance the overall presentation.
Balance and symmetry: Strive for balance and symmetry in the arrangement of the stir-fry components, creating a visually harmonious and elegant presentation.
Attention to detail: Pay close attention to every detail, ensuring that each element on the plate is thoughtfully placed and contributes to the overall visual appeal of the dish.
Plate with finesse: Approach the plating process with finesse and precision, ensuring that every aspect of the presentation reflects the culinary artistry and attention to detail.
Essential Kitchen Tools for Making Stir-Fry
- Wok: A versatile round-bottomed cooking vessel used for stir-frying, steaming, pan-frying, and more in Asian cooking.
- Canola oil: A neutral-flavored oil with a high smoke point, ideal for stir-frying and sautéing.
- Knife: Essential for slicing and dicing ingredients like onions, chicken, and vegetables.
- Cutting board: Provides a stable surface for chopping and preparing ingredients.
- Asian fish sauce: Adds a savory umami flavor to the stir-fry.
- Spatula: Used for stirring and tossing ingredients in the wok.
- Garlic press: Optional tool for easily mincing garlic.
- Grater: Useful for grating fresh ginger.
- Measuring spoons: For accurately measuring out small amounts of ingredients like sambal oelek, hoisin sauce, and oyster sauce.
- Wok spatula: Specifically designed for stir-frying in a wok, with a long handle and curved edge for easy tossing and flipping.
- Rice cooker: For cooking jasmine rice to serve alongside the stir-fry.
Storing and Freezing Stir-Fry for Later
Here are the detailed instructions for storing and freezing vegetable and chicken stir-fry:
- Allow the stir-fry to cool completely before storing or freezing. This will prevent the food from becoming soggy and help maintain its texture.
- For short-term storage, place the cooled stir-fry in an airtight container and refrigerate for up to 3-4 days. When ready to eat, reheat the stir-fry in a wok or large skillet over medium-high heat until heated through, stirring occasionally.
- If you have leftover jasmine rice, store it separately from the stir-fry in an airtight container in the refrigerator. Rice can become hard and dry when stored with other ingredients.
- To freeze the stir-fry for longer storage, transfer the cooled mixture to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and contents for easy reference.
- Frozen stir-fry can be stored for up to 2-3 months. When ready to eat, thaw the stir-fry overnight in the refrigerator.
- Reheat the thawed stir-fry in a wok or large skillet over medium-high heat until heated through, stirring occasionally. You may need to add a splash of water or chicken broth to help loosen the sauce and prevent the ingredients from sticking to the pan.
- For best results, store the bean sprouts and basil leaves separately from the stir-fry, as they can become soggy and lose their texture when stored with the other ingredients. Add them to the reheated stir-fry just before serving for optimal freshness and crunch.
How To Reheat Stir-Fry Leftovers
Reheat in a wok or large skillet over medium-high heat. Add a small amount of oil or water to the pan, then add the leftover stir-fry. Stir frequently until heated through, about 3-5 minutes. This method helps to retain the texture of the vegetables and prevents the chicken from drying out.
For a quick and easy option, reheat the stir-fry in the microwave. Place the leftovers in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval, until heated through. Be careful not to overheat, as this can cause the vegetables to become mushy and the chicken to dry out.
If you have leftover rice, you can create a new dish by making fried rice. Heat some oil in a wok or large skillet, add the leftover rice, and stir-fry for a few minutes. Then, add the leftover vegetable and chicken stir-fry and continue to stir-fry until everything is heated through and well combined. You can also add some beaten eggs or additional soy sauce for extra flavor.
For a crispy texture, preheat your oven to 375°F (190°C). Spread the leftover stir-fry on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the vegetables and chicken are heated through and slightly crispy on the edges. This method works well if you like your stir-fry with a bit of extra crunch.
If you have a steamer basket, you can reheat the stir-fry gently to preserve the texture and flavor. Bring a pot of water to a boil, place the leftover stir-fry in the steamer basket, and place it over the boiling water. Cover and steam for 3-5 minutes, or until the vegetables and chicken are heated through. This method helps to retain the nutrients and vibrant colors of the vegetables.
Interesting Fact About Stir-Fry Dishes
The stir-fry recipe is a great way to incorporate a variety of vegetables into your diet, providing essential nutrients and fiber.
Is Making Stir-Fry at Home Cost-Effective?
This vegetable and chicken stir-fry recipe is quite cost-effective for a household. The use of affordable ingredients like chicken thighs, broccoli, and mung bean sprouts keeps the cost low. The dish offers a balance of protein and vegetables, making it a nutritious and economical choice. The approximate cost for a household of 4 people is around $15, making it a budget-friendly option. Overall, this recipe earns a solid 8 for its affordability and nutritional value.
Is This Stir-Fry Recipe Healthy?
This vegetable and chicken stir-fry recipe has both healthy and unhealthy aspects. On the positive side, it includes a variety of nutritious vegetables like broccoli, snow peas, and bean sprouts, which provide essential vitamins, minerals, and fiber. The use of lean chicken thighs as a protein source is also beneficial. However, the recipe also contains some less healthy ingredients, such as canola oil, which is high in omega-6 fatty acids and may contribute to inflammation when consumed in excess. Additionally, the use of oyster sauce and hoisin sauce adds sodium and sugar to the dish.
To make this recipe healthier, consider the following suggestions:
- Replace canola oil with a healthier cooking oil like avocado oil or coconut oil, which are more stable at high temperatures and have a better fatty acid profile
- Reduce the amount of oyster sauce and hoisin sauce to lower the sodium and sugar content, or replace them with lower-sodium alternatives like coconut aminos or homemade sauces
- Increase the proportion of vegetables to chicken to boost the nutrient density of the dish
- Opt for organic, free-range chicken thighs to ensure higher quality protein and fewer potential contaminants
- Serve the stir-fry with a side of cauliflower rice or quinoa instead of jasmine rice to reduce the carbohydrate content and add more fiber and nutrients to the meal
Editor's Opinion on This Stir-Fry Recipe
This vegetable and chicken stir-fry recipe is a delightful combination of flavors and textures. The use of fresh ginger, garlic, and basil adds a wonderful aromatic dimension, while the combination of hoisin and oyster sauces provides a perfect balance of sweet and savory notes. The addition of lime juice at the end brightens up the dish beautifully. The cooking method ensures that the vegetables retain their crispness, and the chicken is tender and flavorful. This dish is a perfect example of a well-executed stir-fry, and the inclusion of jasmine rice makes it a satisfying and complete meal.
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Why trust this Vegetable and Chicken Stir-Fry Recipe:
This recipe offers a delightful combination of chicken and a colorful array of vegetables, ensuring a satisfying and nutritious meal. The use of fresh ginger and garlic infuses the dish with aromatic flavors, while the addition of hoisin sauce and oyster sauce provides a delightful umami depth. The inclusion of basil leaves and lime juice adds a refreshing and zesty touch, enhancing the overall taste experience. With a balanced blend of flavors and textures, this stir-fry promises to be a delightful addition to any culinary repertoire.
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