Stir-fried Chicken with Vegetables
Stir-fried Chicken with Vegetables is a medium French recipe that serves 4. 400 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 1 hr 20 min | Cook: 22 min | Total: 1 hr 57 min
Cost: $12.10 total, $3.02 per serving
Ingredients
- 500 g Chicken breast (cut into cubes)
- 1 cuillère à soupe Corn starch (or corn flour) (for coating the chicken)
- 1 paquet Stir-fry chicken sauce (type "Star French" or "Surf Rider") (ready-to-use Asian sauce)
- 2 cuillères à soupe Soy sauce (adjust to taste)
- 1 cube Chicken bouillon cube (dissolved in 100 ml water)
- 7 cuillères à soupe Infused olive oil (or sesame oil) (for cooking)
- 1 pièce Onion (roughly chopped)
- 150 g Carrots (cut into sticks)
- 2 pièces Red bell pepper (seeded and cut into strips)
- 1 pièce Green bell pepper (seeded and cut into strips)
- 1 pièce Yellow bell pepper (seeded and cut into strips)
- 100 g Snap peas (a good handful, fresh or frozen)
- 1 petit morceau Fresh ginger (grated)
- 1 pièce Red African chili (adjust to heat tolerance)
Instructions
Prepare the ingredients
Cut the chicken breasts into cubes, slice the onion, cut the carrots into sticks, seed the bell peppers and cut into strips, gather the snap peas, grate the ginger and mince the African chili.
Time: PT15M
Marinate the chicken
In a bowl, combine the chicken cubes with the corn starch, the stir-fry chicken sauce, grated ginger and chopped chili. Coat well, cover with plastic wrap and refrigerate for 1 hour.
Time: PT1H5M
Cook the chicken
Heat 4 tablespoons of olive oil in the wok over high heat. Add the marinated chicken and stir‑fry for 5 minutes until no longer pink. Remove and set aside.
Time: PT5M
Temperature: Feu vif
Sauté the onion
Add 3 tablespoons of olive oil to the same pan, heat over medium‑high heat and sauté the onion for 2 minutes until translucent.
Time: PT2M
Temperature: Feu moyen‑vif
Cook the carrots
Add the carrot sticks, stir‑fry for 2 minutes.
Time: PT2M
Temperature: Feu moyen‑vif
Add the bell peppers
Add the red, green and yellow bell peppers, cook for 3 minutes stirring.
Time: PT3M
Temperature: Feu moyen‑vif
Incorporate the snap peas
Add the snap peas and cook for 2 minutes.
Time: PT2M
Temperature: Feu moyen‑vif
Reunite the chicken
Return the cooked chicken to the pan, mix for 2 minutes to reheat.
Time: PT2M
Temperature: Feu moyen
Add the broth
Pour in the chicken broth (dissolved cube) and stir for 2 minutes until the liquid begins to reduce slightly.
Time: PT2M
Temperature: Feu moyen
Finish the sauce
Add the second packet of stir‑fry chicken sauce (or oyster sauce) and the soy sauce. Mix and simmer over low heat for 4 minutes until the sauce thickens and coats the vegetables.
Time: PT4M
Temperature: Feu doux
Serve
Serve the hot stir‑fried chicken with vegetables, accompanied by cooked basmati rice.
Time: PT0M
Nutrition Facts
- Calories
- 400
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: non‑vegetarian, lactose‑free, can be made gluten‑free using a wheat‑free sauce, low-carb, high-protein, high-fiber
Allergens: soy, gluten, shellfish (oyster sauce, if used)
Ingredient Substitutions
- Instead of Chicken breast: turkey, firm tofu
- Instead of Corn starch (or corn flour): potato starch
- Instead of Stir-fry chicken sauce (type "Star French" or "Surf Rider"): oyster sauce
- Instead of Soy sauce: tamari
- Instead of Chicken bouillon cube: homemade broth, vegetable cube
- Instead of Infused olive oil (or sesame oil): sesame oil, peanut oil
- Instead of Fresh ginger: ground ginger (½ tsp)
- Instead of Red African chili: Cayenne pepper, bird's eye chili
Equipment Needed
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Wok or large skillet
- Wooden spatula
- Tablespoon (measure)
- Kitchen scale (optional)
Critical Steps — Do Not Skip
- Marinate the chicken for at least 20 minutes (ideally 1 hour).
- Stir‑fry the chicken over high heat to achieve a nice color without overcooking.
- Do not overcook the vegetables to keep them crunchy.
Chef Tips from the Video
- Use a high smoke‑point oil (peanut or sesame oil) for better flavor.
- Add a drop of toasted sesame oil at the end of cooking for authentic aroma.
- Serve immediately to preserve the vegetables' crunch.
Troubleshooting
The sauce is too watery.
Simmer for another 2‑3 minutes over low heat or add 1 tsp cornstarch diluted in a little cold water.
The chicken is dry.
Do not exceed the initial cooking time (5 minutes over high heat) and ensure the chicken was well coated with starch before cooking.
The vegetables are too soft.
Reduce the cooking time of the vegetables to 1‑2 minutes or add them at the end.
Storage
Refrigerator: Store in an airtight container 3 to 4 days.
Freezer: Can be frozen for 1 month, but freeze the rice separately.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken the day before to save time on the day.
- Pre‑cook the basmati rice in advance and steam to reheat.
- Sauces can be prepared in double quantity and frozen separately.
Last updated: August 20, 2026
