Chicken and Vegetables Stir Fry

This recipe was automatically translated from Romanian. View original here
Chicken and Vegetables Stir Fry

I've been juggling this Stir-fry recipe for a while, I've always liked the idea, but only now have I come to work on it better. One of the obstacles was that I couldn't find Oyster Sauce (oyster sauce), you can do without it, only with Soy Sauce - but I wanted a more exemplary recipe, as close as possible to the Chinese one. In fact, this stir-fry is vegetables and meat that harden quickly, they remain crispy, colorful and very good. It is very important to serve it immediately, after 20-30 minutes it no longer has the same color and taste, I had such an experience myself. You can choose the vegetables according to your preference and like, I showed you here what you can do with what we find in our market and supermarket.


Chicken breast
0.5 pieces
Sunflower oil
50 ml
or sesame oil
4 pieces
Bell pepper
1 piece
1 piece
200 g
or cauliflower
Wax beans
4 pieces
Garlic cloves
2 pieces
Fresh shredded ginger
1 tsp
Soy sauce
3 tbsp
Oyster sauce
3 tbsp
optional, if you have one
3 tbsp
if you use Oyster Sauce, the water is to dissolve it a little

Step by step


For any kind of stir-fry it is important to prepare all the vegetables and ingredients in time, because the cooking process is fast and do not shake then in vain.

So, I started with the vegetables - I washed / cleaned them, I cut the mushrooms into quarters.


I cut the peppers into thicker slices, the carrots into thin slices, but they can also be cut just like the peppers.


Broccoli or cauliflower are cut into small bunches, you can replace them with pieces of simple cabbage.

Break the beans into 2-3 pieces.


Grind or finely chop the garlic, I recommend passing the ginger through a fine grater.


And the chicken breast is cut into thin slices.


Here I have the 2 sauces - soy and oysters, plus water.


Mix them all well 3.

If you do not have Oyster Sauce, use only Soy Sauce, without water.


If you don't have a wok, use any large frying pan you are used to at home.


Heat the pan very well, I usually test it by sprinkling a little water in it.

The pan is heated well if the water is quickly made into small balls (dance and jump in the pan :) and evaporates immediately.


We put the oil, you can use plain oil, sunflower oil or sesame oil, to be the most authentic Chinese taste.


Immediately put the chicken breast in the pan and heat it until it browns slightly, don't forget to stir it periodically.


When it is ready, quickly take it out of the pan and move it to a plate.


Now add the prepared vegetables to the pan, cook them for 2-3 minutes, stirring periodically in them.


Then add the garlic and ginger, mix and cook for half a minute.


Put the chicken breast back in the pan.


Pour the sauce and mix well, cook for another half minute.


Now the stir-fry is ready, you can sprinkle a little chopped green onion on top, I didn't have it.

Serve IMMEDIATELY, otherwise the vegetables will become too soft and will not have the same taste and charm.


We also added some Chinese egg noodles in them, it was even better, but it is optional.

Good appetite!

Quantity: 1 kg (3-4 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 15 min
Publish date:


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