Chicken Vegetable Stir-Fry

Name: Chicken Vegetable Stir-Fry
Ingredients: as needed Bell Peppers (Red, Green, Orange); to taste Chilies or Chili Flakes; as needed Chestnut Mushrooms; as needed Broccoli; as needed Carrots; as needed Onions; as needed Chicken Thigh or Breast; to taste Paprika; to taste Black Pepper; to taste Onion Powder; to taste Chicken Brown Garlic Powder; to taste Salt; as needed Corn Flour; as needed Oyster Sauce; as needed Dark Soy Sauce (Lobo brand or similar); as needed Light Soy Sauce; as needed Sesame Oil; to taste Brown Sugar, Golden Syrup, Maple Syrup, Honey; as needed Vegetable Oil; as needed Minced Garlic; as needed Ginger

21 ingredients · 16 steps · from Sisi Jemimah's Recipes

Ingredients

as needed Bell Peppers (Red, Green, Orange)
to taste Chilies or Chili Flakes
as needed Chestnut Mushrooms
as needed Broccoli
as needed Carrots
as needed Onions
as needed Chicken Thigh or Breast
to taste Paprika
to taste Black Pepper
to taste Onion Powder
to taste Chicken Brown Garlic Powder
to taste Salt
as needed Corn Flour
as needed Oyster Sauce
as needed Dark Soy Sauce (Lobo brand or similar)
as needed Light Soy Sauce
as needed Sesame Oil
to taste Brown Sugar, Golden Syrup, Maple Syrup, Honey
as needed Vegetable Oil
as needed Minced Garlic
as needed Ginger

Watch the original video

Steps

Cut the chicken into tiny strips.
Season the chicken with paprika, black pepper, onion powder, chicken brown garlic powder, salt, and corn flour.
Combine all seasonings thoroughly on the chicken.
Cover and leave the seasoned chicken to marinate for about 30 minutes (or longer).
Blanch the carrots and broccoli by boiling them in water until cooked but still crunchy. Transfer them into very cold water immediately after cooking, then sieve to stop the cooking process and retain shape.
Mix the sauce using oyster sauce, dark soy sauce, light soy sauce, sesame oil, and brown sugar (or a substitute like golden syrup or maple syrup). Combine thoroughly and set aside.
Heat vegetable oil in a pan over medium heat.
Add the seasoned chicken to the hot pan, ensuring they do not overlap. Fry on one side for about three minutes, then flip and fry on all sides until properly cooked or golden brown (about eight minutes total).
Transfer the cooked chicken into a bowl.
Return the pan to the heat and add minced garlic and ginger. Fry for about two minutes, watching carefully so they do not burn.
Add chopped chilies (or chili flakes) and fry for about two minutes.
Add the chestnut mushrooms and fry for another two minutes.
Add the chopped bell peppers and fry on high heat for two minutes to maintain crunch.
Add the broccoli and carrots to the pan. Stir-fry on high heat for two minutes, ensuring thorough combination.
Pour in the prepared sauce (adjust amount based on desired sauciness). Combine thoroughly.
Return the cooked chicken to the pan with the vegetables and sauce. Simmer for about 30 seconds until heated through.

Recipe extracted by Foodle from “Perfect Chicken Stir Fry : Chicken Vegetable Stir Fry” by Sisi Jemimah's Recipes. Quantities follow the video and may be approximate — watch the original for technique.