Chicken and Vegetable Stir Fry Recipe
Recipe Information
Chicken and Vegetable Stir Fry
Cultural Context
Originating from Chinese cuisine, stir-frying is a quick cooking method that retains the flavors and nutrients of ingredients. This dish is a staple in many households, celebrated for its versatility and the ability to use seasonal vegetables. Today, stir-fry has gained global popularity, with variations adapted to local tastes and available ingredients.
soy sauce
🥗Healthier: tamari
💰Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos offers a lower sodium alternative.
sesame oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil is a healthier fat, while canola oil is more budget-friendly.
cornstarch
🥗Healthier: arrowroot powder
💰Cheaper: all-purpose flour
Arrowroot is a gluten-free thickener, while flour is usually less expensive.
chicken breast
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu provides a plant-based option, while thighs are more economical than breasts.
Heat oil in a wok on medium-high heat until hot.
Add chicken to the hot oil and brown for about 2 minutes.
Remove chicken from the wok and set aside.
Add chopped onion to the wok along with a bit of soy sauce, being careful not to add too much.
Add firmer vegetables: carrots and broccoli, and fry for 1 minute.
Add celery and pepper to the wok.
Add garlic and ginger to the vegetables and stir.
Add mushrooms to the mixture.
Add about a teaspoon to a tablespoon of soy sauce, ensuring it is low sodium.
Add about three tablespoons of oyster sauce to the stir fry.
Add a teaspoon to a tablespoon of sweet chilli sauce (or sugar/honey if preferred).
Return the chicken to the wok and fry for another minute.
Add chopped green onions and a bit of fish sauce to finish off the dish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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