The Best Chinese Mixed Veg with Chicken Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and fat, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free alternative.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: homemade sauce

Mushroom sauce offers a similar umami flavor without seafood.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

Marinate the chicken slices with salt, white pepper, and cornstarch. Mix well and set aside.

Blanch the sliced carrot and green papaya in boiling water for 2 min 30 sec. Transfer them to a cold water bath to halt cooking.

In a pan, heat 1 tbsp cooking oil and fry the marinated chicken for 4-5 minutes, until it turns white. Set aside.

Clean the wok and add 2 tsp cooking oil. Toss in garlic, ginger, onion petals, and green chilies. Sauté for 1-2 minutes on high heat until fragrant.

Add the mushrooms, cabbage, and green bell pepper. Sauté on high heat for 2 more minutes. Sprinkle in some ground white pepper.

Add the blanched vegetables and fried chicken. Stir well.

Add salt, chicken powder, sugar, water, and oyster sauce. Cook for 3-4 minutes until the papaya is slightly tender but still crisp.

Add cornstarch slurry and mix until the sauce thickens.

Sprinkle some chopped green onions on top and serve hot with your favorite fried rice or steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens