Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry
Chicken and Vegetable Stir Fry

This delicious chicken and vegetable stir fry used up the last of the extra vegetables from the grad party last weekend, including broccoli and various colored peppers.   One thing I like about a good stir fry is the flexibility and the fact that it’s a very tasty way to eat a lot of vegetables! This came from The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles (affiliate link). You can find a nice selection of recipes at their web site too. If they’re all as good as this one, I’m sold!

Prepped Vegetables
Prepped Vegetables

If you like to make a lot of stir fries, check out this bulk stir fry sauce from Northwest Edible. You can mix up a quart at a time and keep it in the fridge.

Chicken and Vegetable Stir Fry

  • 4 Tbs soy sauce
  • 4 Tbs oyster sauce (I left this out)
  • 2 Tbs rice wine or dry sherry
  • 1 Tbs sesame oil
  • 1 Tbs brown sugar
  • 1 tsp five-spice powder
  • 4 Tbs peanut or canola oil, divided
  • 2 boneless skinless chicken breasts (about 24 ounces), cut into thin strips
  • 2 carrots, peeled and julienned (cut into thin strips)
  • 2 red, orange or yellow bell peppers, seeded and cut into thin strips
  • 2 cups broccoli florets, cut into bite-size pieces
  • 4 cloves garlic, minced
  • 4 tsp fine grated fresh ginger
  • 2 cups chicken or vegetable broth
  • 2 Tbs cornstarch mixed with 2 Tbs cold water

Mix the sauce ingredients (soy sauce, oyster sauce, rice wine, sesame oil, five-spice powder and brown sugar) together in a small bowl and set aside.

Cut up all the meat and vegetables, including ginger and garlic.

In a wok or large skillet, heat 2 Tbs of the peanut oil over medium high heat. Add the chicken pieces and cook about 4 minutes, until cooked through, stirring constantly. Remove the chicken into a bowl.

Heat the other 2 Tbs of oil in the wok and add all the vegetables except for the ginger and garlic. Cook about 4 minutes, stirring constantly, until crisp tender. Add the ginger and garlic and stir fry another minute or so.

Return the chicken to the pan and add the sauce and the broth. Bring to a simmer and cook for a minute or so, then stir in the cornstarch paste. Simmer a few minutes, stirring to mix everything together well, until the sauce has thickened.

Serve over rice or noodles.

I like to pack any leftovers either separate from the rice or side by side so the rice doesn’t absorb too much of the sauce.

Leftovers Packed Up
Leftovers Packed Up


  1. says

    This looks truly yummy and going to make it this weekend. Love stir fry and never think to make it and love the idea of using up all my left over veggies. Could use any vegetable I feel like. Yum!

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