Juicy Chicken & Vegetable Stir-Fry

Ingredients

• 500 g Chicken thighs (Boneless, skinless, cut into thin strips)
• 1.5 cups Bell peppers (Mixed colors (red, green, orange), chopped)
• 2 pieces Chilies (Fresh, chopped; or substitute with 1 tsp chili flakes)
• 1 cup Chestnut mushrooms (Sliced)
• 1 cup Broccoli (Cut into small florets)
• 1 cup Carrots (Sliced thin)
• 1 medium Onion (Chopped)
• 1 tsp Paprika
• 0.5 tsp Black pepper (Freshly ground)
• 1 tsp Onion powder
• 1 tsp Chicken bouillon powder (Or chicken stock powder)
• 1 tsp Garlic powder
• 0.5 tsp Salt (Or to taste)
• 1 tbsp Corn flour (cornstarch)
• 2 tbsp Oyster sauce
• 1 tbsp Dark soy sauce (Preferably a thick, less salty brand)
• 1 tbsp Light soy sauce
• 1 tsp Sesame oil (Toasted)
• 1 tsp Brown sugar
• 2 tbsp Vegetable oil (For frying)
• 2 cloves Garlic (Minced)
• 1 tsp Ginger (Minced)

Instructions

1. Prepare and marinate the chicken

   Cut chicken thighs into thin strips. In a bowl, add chicken, paprika, black pepper, onion powder, chicken bouillon powder, garlic powder, salt, and corn flour. Mix thoroughly to coat evenly. Cover and marinate for at least 30 minutes (longer is better, up to overnight in the fridge).

   Time: PT10M

2. Prep vegetables

   Chop bell peppers, chilies, mushrooms, broccoli, carrots, and onion as described. Set aside.

   Time: PT10M

3. Blanch carrots and broccoli

   Bring a medium saucepan of water to a boil. Add carrots and broccoli. Cover and boil for 3 minutes. Immediately transfer to a bowl of very cold water to stop cooking. Drain in a colander or sieve and set aside.

   Time: PT8M

4. Mix stir-fry sauce

   In a small bowl, combine oyster sauce, dark soy sauce, light soy sauce, sesame oil, and brown sugar (or honey/maple syrup/golden syrup). Stir well and set aside.

   Time: PT2M

5. Fry marinated chicken

   Heat 1 tbsp vegetable oil in a large frying pan or wok over medium-high heat. Add marinated chicken in a single layer (avoid overlapping). Fry undisturbed for 3 minutes, then flip and cook until golden brown and cooked through, about 8 minutes total. Transfer chicken to a bowl.

   Time: PT10M

6. Stir-fry aromatics and vegetables

   Return pan to heat. Add 1 tbsp oil if needed. Add minced garlic and ginger, stir-fry for 2 minutes (do not burn). Add chopped chilies (or chili flakes) and fry 2 minutes. Add mushrooms and fry 2 minutes. Add chopped peppers and onions, fry 2 minutes on high heat. Add blanched broccoli and carrots, fry 2 minutes more.

   Time: PT10M

7. Add sauce and chicken, finish stir-fry

   Pour in the prepared sauce, tossing vegetables to coat. Return cooked chicken to the pan. Stir well and simmer for 30 seconds until everything is heated through and glossy.

   Time: PT3M

8. Serve

   Serve hot with rice, potatoes, or as desired.

   Time: PT2M

9. Cleanup

   Wash all used utensils, pans, bowls, and cutting boards. Wipe down counters and stove.

   Time: PT15M

Nutrition Facts

Calories

320

Protein

28g

Carbohydrates

22g

Fat

13g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken breast
• Instead of Bell peppers: Any color bell pepper, Zucchini, Snow peas
• Instead of Chilies: Chili flakes, Omit for less heat
• Instead of Chestnut mushrooms: White mushrooms, Cremini mushrooms, Omit
• Instead of Broccoli: Cauliflower, Green beans
• Instead of Carrots: Parsnip, Omit
• Instead of Onion: Shallots, Red onion
• Instead of Paprika: Smoked paprika, Omit
• Instead of Black pepper: White pepper
• Instead of Onion powder: Garlic powder, Omit
• Instead of Chicken bouillon powder: Salt, Vegetable bouillon
• Instead of Garlic powder: Fresh garlic, Omit
• Instead of Corn flour (cornstarch): Potato starch, Tapioca starch
• Instead of Oyster sauce: Vegetarian oyster sauce, Hoisin sauce
• Instead of Dark soy sauce: Regular soy sauce (use less), Hoisin sauce
• Instead of Light soy sauce: Tamari, Coconut aminos
• Instead of Sesame oil: Omit, Peanut oil
• Instead of Brown sugar: Honey, Maple syrup, Golden syrup
• Instead of Vegetable oil: Canola oil, Sunflower oil, Peanut oil
• Instead of Garlic: Garlic powder
• Instead of Ginger: Ginger powder, Omit

Equipment Needed

• Large nonstick frying pan or wok
• Medium saucepan
• Mixing bowls
• Colander or sieve
• Cutting board
• Chef's knife
• Tongs or spatula
• Measuring spoons

Critical Steps — Do Not Skip

• Marinate the chicken thoroughly and for at least 30 minutes.
• Blanch and shock carrots and broccoli to preserve crunch.
• Fry chicken until golden brown for best flavor and texture.
• Stir-fry vegetables on high heat to avoid sogginess.
• Add sauce and chicken at the end, simmer briefly to coat.

Chef Tips from the Video

• Prep all ingredients before starting to cook for a smooth stir-fry process.
• Keep the pan hot when stir-frying vegetables for best texture.
• Taste and adjust seasoning at the end; add a splash of water if sauce is too thick.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months. Thaw and reheat thoroughly.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Chicken can be marinated up to 24 hours in advance.
• Vegetables can be chopped and blanched a day ahead and stored in the fridge.
• Sauce can be mixed and refrigerated up to 3 days ahead.