-
-
My review
Chicken and Chinese Vegetable Stir-Fry
1
Laura
"This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 217Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7099 Ratings
-
-
-
-
-
Most helpful positive review
12/20/2009
I've been looking for a good stir-fry recipe and this one was awesome! I will double the amount next time so that we have left overs. I think I'll add some mushrooms to it also. Yummy!
Most helpful critical review
10/2/2012
There is nothing disgusting or problematic with this meal, but it wasn't particularly interesting or flavorful. Just simple, basic stir fry. Also, the 10 minutes of stir-frying the chicken prior...
Most helpful
Most positive
Least positive
Newest
12/20/2009
I've been looking for a good stir-fry recipe and this one was awesome! I will double the amount next time so that we have left overs. I think I'll add some mushrooms to it also. Yummy!
10/14/2009
This is an easy recipe that's really tasty. I used frozen stir fry vegetables instead of fresh though. Next time I might add more soy sauce and some other spices to give more flavor. I'll defini...
2/9/2010
this was really good, i followed the recipe exactly, except i eyeballed the soy sauce instead of measuring 2 tablespoons (after fighting the oyster sauce i didnt feel like fighting with that lit...
12/8/2011
Very tasty, very easy and quick dish to make. My Asian family really liked this and I will definitely be adding this to our dinner rotation. The only change I made was in the amount of soy sauc...
7/1/2010
I will never buy frozen stir fry again! I added carrots and mushrooms instead of snow peas, and I added about a teaspoon of Sesame Seed Oil to the marinade (recommend!). I was very skeptical whe...
8/13/2010
I jused only 1.5 Table spoons of corn starch and added 1 Tea spoon of minced ginger and this recipe rocks! Made it again with shrimp and it tastes even greater!
1/30/2010
Great flavor! I will be making this again. Only change I may make is to use a little less cornstarch. It turned out a little thick for me.
10/2/2012
There is nothing disgusting or problematic with this meal, but it wasn't particularly interesting or flavorful. Just simple, basic stir fry. Also, the 10 minutes of stir-frying the chicken prior...
9/29/2010
I just made this and it tastes like I just walked out with chinese take out! I just added extra soy sauce and used frozen stir fry veggies.