Chicken and Mixed Vegetable Stir-Fry

Ingredients

• 2 pieces Chicken breast (thinly sliced (about 400 g total))
• 1 pinch Salt
• 1 pinch Ground black pepper
• 0.5 tablespoon Light soy sauce (for marinating)
• 0.5 teaspoon Dark soy sauce (adds color and depth)
• 0.5 tablespoon Oyster sauce
• 1 teaspoon Shaoxing cooking wine
• 1 teaspoon Cornstarch (for marinating; plus extra 1 tbsp for slurry)
• 5 tablespoons Vegetable oil (1 tbsp for marinating, 4 tbsp for cooking)
• 1 medium Carrot (cut into bite‑size chunks)
• 1 medium Zucchini (cut into bite‑size chunks)
• 0.25 piece Green bell pepper (quarter of a pepper, sliced)
• 0.25 piece Red bell pepper (quarter of a pepper, sliced)
• 150 grams Mushrooms (sliced)
• 4 large leaves Napa cabbage leaves (roughly chopped)
• 10 grams Fresh cilantro (roughly chopped, add at end)
• 6 cloves Garlic cloves (finely chopped)
• 150 grams Bean sprouts (rinsed)
• 2 tablespoons Light soy sauce (for sauce)
• 2 tablespoons Oyster sauce (for sauce)
• 0.5 teaspoon Salt (for sauce)
• a pinch Ground black pepper (for sauce)
• 70 ml Water (for sauce) (7 cL)
• 1 tablespoon Cornstarch (slurry) (mixed with equal water)
• 1 tablespoon Water (for slurry)

Instructions

1. Slice the chicken

   Trim any fat from the chicken breasts and slice them into thin, bite‑size strips (about 1/4‑inch thick).

   Time: PT5M

2. Marinate the chicken

   In a bowl combine the chicken strips with a pinch of salt, a pinch of ground pepper, 0.5 Tbsp light soy sauce, 0.5 tsp dark soy sauce, 0.5 Tbsp oyster sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 Tbsp vegetable oil. Mix well and let rest while you prep the vegetables.

   Time: PT10M

3. Prep the vegetables

   Wash and cut the carrot, zucchini, green pepper, red pepper, mushrooms, and napa cabbage into bite‑size pieces. Roughly chop the cilantro and finely mince the garlic cloves.

   Time: PT10M

4. Make the seasoning sauce

   In a separate bowl whisk together 2 Tbsp light soy sauce, 2 Tbsp oyster sauce, 0.5 tsp salt, a pinch of pepper and 70 ml water.

   Time: PT3M

5. Prepare cornstarch slurry

   Mix 1 Tbsp cornstarch with 1 Tbsp water in a small bowl until smooth.

   Time: PT1M

6. Heat the wok

   Place the wok over high heat. When it’s smoking hot, add 2 Tbsp vegetable oil.

   Time: PT2M

7. Stir‑fry half the garlic and chicken

   Add 3 minced garlic cloves, stir‑fry for 10 seconds, then add half of the marinated chicken. Stir for 1 minute, flip and stir another 1 minute, then toss for 30 seconds. Transfer chicken to a plate.

   Time: PT3M

8. Stir‑fry remaining garlic

   Add the remaining 3 garlic cloves and another 2 Tbsp oil. Stir until fragrant (about 15 seconds).

   Time: PT1M

9. Cook the vegetables

   Add the carrot, zucchini, green pepper, red pepper, mushrooms and napa cabbage (reserve cilantro). Stir‑fry for 30 seconds, then add the seasoning sauce. Continue to stir‑fry for 4 minutes, allowing the vegetables to soften and the sauce to reduce slightly.

   Time: PT5M

10. Re‑introduce chicken and bean sprouts

    Return the cooked chicken to the wok, add the bean sprouts, and stir for 30 seconds.

    Time: PT1M

11. Thicken the sauce

    Stir in the cornstarch slurry and cook for another 30 seconds until the sauce coats the ingredients and looks glossy.

    Time: PT1M

12. Finish with cilantro

    Add the chopped cilantro, give a quick toss, then remove from heat.

    Time: PT30S

13. Serve

    Plate the stir‑fry over steamed jasmine rice and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g