Chicken And Chinese Vegetables
A quick and flavorful stir-fry featuring tender chicken and crisp Chinese vegetables, perfect for a nutritious weeknight dinner with savory soy and sherry flavors.
Ingredients
- 3/4 cup chicken broth ⓘ
- 4 teaspoons cornstarch ⓘ
- 3 tablespoons dry sherry or water ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 tablespoon oil ⓘ
- 1 whole chicken breast, skinned and boned, cut into 3/4-inch cubes ⓘ
- 1 cup diagonally cut carrots ⓘ
- 1/2 cup sliced onion
- 1 1/2 cups fresh pea pods ⓘ
- 1 1/2 cups sliced fresh mushrooms ⓘ
- 2 tablespoons water ⓘ
- 1 cup fresh bean sprouts
- 2 cups chow mein noodles ⓘ
Instructions
- In a small bowl, combine chicken broth, cornstarch, sherry, and soy sauce; blend well.
- Set aside.
- Heat a large skillet over medium heat until hot.
- Add oil; heat until it ripples.
- Add chicken; stir-fry for 3 to 4 minutes or until chicken is no longer pink.
- Remove chicken from skillet; keep warm.
- In the same skillet, add carrots, sliced onion, pea pods, and mushrooms; stir-fry until vegetables are tender-crisp.
- Return chicken to the skillet.
- Pour in the reserved sauce mixture; cook, stirring, until the sauce thickens.
- Stir in water and bean sprouts; cook for 1 minute.
- Serve hot over chow mein noodles.
Tips & Substitutions
To enhance flavor, marinate the chicken in soy sauce and sherry for 30 minutes before cooking. If you don’t have cornstarch, use arrowroot or flour as a thickening agent. For a vegetarian option, substitute chicken with tofu and use vegetable broth. Feel free to experiment with other vegetables like bell peppers or broccoli for added color and nutrition. This dish also pairs well with a side of Chinese Dressing.
Serving Suggestions
Serve this dish hot over chow mein noodles for a delightful meal. It also pairs wonderfully with steamed rice or a fresh side salad. For an added crunch, consider serving it with sesame seeds on top. This recipe is perfect for busy weeknights, similar to Busy Night Chicken Lo Mein, offering a quick and satisfying dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through, adding a splash of water if needed to prevent drying out. Avoid microwave reheating to maintain the texture of the vegetables and noodles.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Chinese Vegetables contains roughly 846 calories, with 5g protein, 101g carbohydrates, and 46g fat. It is an excellent source of vitamin D (33% of the Daily Value) and vitamin A (29% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. Just make sure to thaw and drain them before adding to the skillet to avoid excess moisture, which can alter the sauce's consistency.
What can I use instead of dry sherry?
If you don’t have dry sherry, you can use an equal amount of white wine or even water. If you want to keep it alcohol-free, water or chicken broth works well in this recipe.
How can I make this dish spicier?
To add some heat, incorporate sliced jalapeños or red pepper flakes while stir-frying the vegetables. You can also serve with a side of chili sauce for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).