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My review
Chicken and Chinese Vegetable Stir-Fry
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."
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Ingredients
45 m servings 217 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 217 calories; 9.2 g fat; 16.8 g carbohydrates; 17.5 g protein; 40 mg cholesterol; 500 mg sodium. Full nutrition
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Reviews
Read all reviews 6391 Ratings
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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...
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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.