Soups, pasta, and more

Chicken n’ Veggies Stir-Fry

by thecurrytheory
written by thecurrytheory
Jump to Recipe Print Recipe

We all love some Chinese takeout, well now with the virus it’s been quite scary to order out food. We love all Chinese stir fry, especially the ones that are flavorful healthy. Chicken with mixed veggies is a staple take-out food, well this recipe will never want you to order take-out again! Better than take-out Chinese, you can make it a veggie stir-fry by skipping the meat.

Chicken n' Veggies Stir-Fry

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Pack of 2-3 lb boneless chicken tenderloins washed(with lemon juice) and cut in cubes
  • 2 -3 cups of chopped mixed veggies of your like (broccoli, carrots, bell pepper, shallots/onions, celery) 
  • Canola Oil ( 2 tablespoons)
  • 2 Garlic cloves roughly chopped
  • Salt and Black pepper (1/2 teaspoon)
  • Olive oil (1 tablespoon)
  • 1 tablespoon Ginger, garlic, and cilantro paste (check out "Queen of seasoning" recipe on my blog) or crush 1/2 inch piece of ginger and 6 garlic cloves, a handful of cilantro(optional) in a blender with 2 Tablespoon of water. make a paste. Save the rest in the fridge, it stays good up to a month.
  • For the Stir Fry sauce:
  • Corn starch(1 tablespoon)
  • Soy sauce (2-3 tablespoon)
  • Sugar (1 tablespoon)
  • Sodium free or any pure chicken Bouillon (2 packs or 2 tablespoons)
  • 1/4 cup of water
  • Chili garlic sauce (1 teaspoon) (optional)
  • Mix all the above ingredients and set aside.

Instructions

  1. Marinating Chicken cubes:

    This is a very important step to ensure you enjoy the best flavor of your chicken. In a bowl marinate the washed chicken cubes in olive oil, black pepper, salt,ginger-garlic cilantro paste, and set aside.

    In a medium pot, on a high flame add in the canola oil. Once the oil is piping hot, add in your chopped garlic and stir for a sec.

  2. Add in your marinated chicken and let it cook on high flame just the like Chinese restaurant do. It will splatter some oil so be careful and have a good distance from it.
  3. After about 4 mins and all the pink is gone take it out and set aside to cool.
  4. Add in a tablespoon of oil add in your mixed veggies. Cover the pot and let it cook in its juices for about 3-4 mins and then stir.
  5. Once the veggies look halfway done, add in the cooked chicken cubes and the stir fry with the sauce made at home. Mix well and let it cook for about 5 more minutes.
  6. Serve hot with some white Jasmine rice or Fried rice.

You may also like

Cheesy Chicken Enchiladas

Macaroni n’ Cheese

Skinny Chicken Alfredo

Thai Coconut Shrimp Noodle Soup

Harvest Medley Chicken Soup

Spiced Turkey Tacos

Winter Crab soup

Seasoned Pot Roast

Chicken Curry Ramen Noodles

Garlic Naan without yeast

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close