Chicken and Vegetables Stir Fry

I've been thinking of this stir-fry recipe for quite a while. I've always liked the idea, but only now have I started to do it better. One of the obstacles was that I couldn't find oyster sauce. It can be made without, only with soy sauce - but I wanted an exemplary recipe, as close as possible to the Chinese one. In fact, this stir-fry is vegetables and meat quickly cooked over heat. They remain crispy, colorful and very good. It's very important to serve immediately. After 20-30 minutes, they no longer have the same color and taste. I had such an experience myself. You can choose the vegetables you like. I showed you here what you can do with what I could find in our markets and supermarkets.

Ingredients
Chicken breast
0.5 pieces
Sunflower oil
50 ml
or sesame oil
Mushrooms
4 pieces
Bell pepper
1 piece
Carrots
1 piece
Broccoli
200 g
or cauliflower
Wax beans
4 pieces
optional
Garlic cloves
2 pieces
Fresh shredded ginger
1 tsp
Soy sauce
3 tbsp
Oyster sauce
3 tbsp
optional, if you have
Water
3 tbsp
it's to thin the oyster sauce, if you are using
Step by step
Step 1

For any kind of stir-fry, it's important to prepare all the vegetables and ingredients beforehand. The cooking happens really fast and you won't have time to fret over this. 

So, I started with the vegetables - peel and wash. Cut the mushrooms into quarters.

Chicken and Vegetables Stir Fry - Step 1
Step 2

Cut the peppers into thicker slices, the carrots into thin round slices. They can also be cut just like the peppers.

Chicken and Vegetables Stir Fry - Step 2
Step 3

Cut the broccoli or cauliflower into small florets. You can replace with simple cabbage.

Break the bean pods into 2-3 lengths.

Chicken and Vegetables Stir Fry - Step 3
Step 4

Grind or finely chop the garlic. I recommend using the fine side of the grater for the ginger.

Chicken and Vegetables Stir Fry - Step 4
Step 5

Cut the chicken breast into thin slices.

Chicken and Vegetables Stir Fry - Step 5
Step 6

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

Chicken and Vegetables Stir Fry - Step 6
Step 7

Combine all three, mix well.

If you don't have oyster, use only soy sauce, without the water.

Chicken and Vegetables Stir Fry - Step 7
Step 8

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

Chicken and Vegetables Stir Fry - Step 8
Step 9

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

The pan is properly heated if the water drop quickly turns into small balls dancing and jumping in the pan :) and evaporates immediately.

Chicken and Vegetables Stir Fry - Step 9
Step 10

Put oil. You can use plain sunflower or sesame oil, for a more authentic Chinese taste.

Chicken and Vegetables Stir Fry - Step 10
Step 11

Right away, place the chicken breasts in the pan and cook until they brown slightly. Don't forget to stir periodically.

Chicken and Vegetables Stir Fry - Step 11
Step 12

When it's done, quickly remove from the pan and move to a plate.

Chicken and Vegetables Stir Fry - Step 12
Step 13

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

Chicken and Vegetables Stir Fry - Step 13
Step 14

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

Chicken and Vegetables Stir Fry - Step 14
Step 15

Return the chicken breasts to the pan.

Chicken and Vegetables Stir Fry - Step 15
Step 16

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

Chicken and Vegetables Stir Fry - Step 16
Step 17

Now the stir-fry is ready. You can sprinkle with some chopped green onion on top. I didn't have.

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

Chicken and Vegetables Stir Fry - Step 17
Step 18

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

Enjoy!

Chicken and Vegetables Stir Fry - Step 18
Quantity: 1 kg (3-4 servings)
Prep time:
15 min
Difficulty: easy
Ready in: 15 min