Healthy Chicken Vegetable Stir Fry

Super easy and healthy chicken vegetable stir fry that’s perfect for your busy weeknights. Making this chicken stir fry is one simple way to serve some vegetable fix to my family. Not only it is packed with nutrients, but also this chicken vegetable stir fry has the right combination and balance of flavor that my super picky eater still enjoys without a fuss.

This chicken vegetable stir fry is one of my recipes to go to when I need to whip up something easy and quick. The best part is that I do not have to go an extra mile to look for the ingredients, because you just need to use whatever handy in your pantry. In other words, you can use whatever vegetables you have in the fridge. You can customize what vegetables you want to add on this recipe. This chicken vegetable stir fry is best when paired with warm fluffy white rice, sweet and sour salmon, imitation crab soup or other dishes. Give it a try and let me know.

Tool I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.
• Bamboo cutting board – Slick looking, easy to clean, very durable and it comes with three different sizes, so you can just choose which one to use according to your needs.

Tip: You can substitute any vegetables in the recipe. Some vegetables good for this recipe would be broccoli, carrot, any green leafy vegetables, green bean, bell pepper, cabbage, mushroom, and so on. 

Ingredient:

• 1 piece of chicken breast – cut into small pieces
• ½ medium-sized carrot – cut into small pieces
• 1 cup of cabbage – cut into small pieces
• 2 bunches of bok choy – cut into small pieces
• 1 king oyster mushroom – thinly sliced
• ¼ onion – cut into small pieces
• 1 stalk green onion – thinly sliced
• 2 cloves garlic – minced
• 1 medium-sized shallot – thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons oyster sauce
• ½ tablespoon corn starch
• A pinch of fried shallot to garnish
• Salt and white pepper to taste

Direction:

• Pre-heat the olive oil under a low-medium heat in a wok.
• Once heated, add onion, green onion, garlic, shallot, and stir until it is fragrant.
• Then, add chicken and carrot. Give it a good stir and let it cook until the chicken is done or cook for about 1-2 minutes.
• In the meantime, let’s make the corn starch mix. In a small bowl, add corn starch and a tablespoon of room-temperature water. Give it a good stir and set aside.
• After the chicken is done cooking in the wok, add cabbage, you choy, king oyster mushroom, oyster sauce, salt, pepper, and water. Give it a stir and let it cook for a minute or so. Adjust the seasonings if needed.
• Then, add the corn starch mix into the wok. Cook until the sauce is thickened.
• Turn off the heat and transfer to a serving plate. Garnish with fried shallot.
• Enjoy with a warm bowl of fluffy steamed rice!