Patty'S Chinese Chicken And Vegetables
A flavorful Chinese-inspired chicken and vegetable stir-fry featuring tender chicken, crisp broccoli, and vibrant peppers in a savory sauce, perfect for a quick, satisfying meal.
Ingredients
- 2 1/2 lb. broiler/fryer chicken, cut up ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 1 tsp. sugar ⓘ
- 1 green pepper, chopped ⓘ
- 2 ribs celery, chopped ⓘ
- 2 onions, chopped ⓘ
- 2 Tbsp. cornstarch ⓘ
- 2 Tbsp. soy sauce ⓘ
- 2 ripe tomatoes ⓘ
- 1 cup broccoli ⓘ
- 1/2 cup chicken broth ⓘ
- rice ⓘ
Instructions
- Spread chicken pieces on waxed paper; brush with lemon juice, salt, and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and brown on all sides; drain excess oil from the skillet.
- Add sugar, pepper, chopped celery, chopped onions, chopped broccoli, and chicken broth to the skillet.
- Bring to a boil, then lower heat, cover, and simmer for 10 minutes.
- In a cup, blend cornstarch and soy sauce until smooth.
- Stir the cornstarch mixture into the skillet.
- Cook, stirring constantly, until the sauce thickens and becomes clear.
- Add chopped tomatoes and cook for 1 minute longer.
- Serve the chicken and vegetables over cooked rice.
Tips & Substitutions
For a deeper flavor, marinate the chicken in lemon juice, salt, and pepper for a couple of hours before cooking. If you don’t have broccoli, you can substitute it with snap peas or green beans. Adjust the sugar based on your taste preference, and consider using low-sodium soy sauce for a healthier option.
Serving Suggestions
Serve this dish over steamed rice to soak up the flavorful sauce. For a complete meal, pair it with a side of egg rolls or a light cucumber salad. It also goes well with a refreshing glass of iced tea or a simple fruit dessert to balance the savory flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of chicken broth to maintain moisture, and heat until warmed through. You can also microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Patty'S Chinese Chicken And Vegetables contains roughly 961 calories, with 14g protein, 157g carbohydrates, and 35g fat. It is an excellent source of vitamin C (149% of the Daily Value), vitamin A (57% of the Daily Value), and dietary fiber (53% of the Daily Value). Note that it is relatively high in sodium, at 2393mg per serving (104% 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 boneless chicken for this recipe?
Yes, boneless chicken can be used for a quicker cooking time. Just make sure to adjust the cooking time accordingly, as boneless pieces will cook faster than bone-in chicken.
What vegetables can I add to this dish?
You can enhance this recipe by adding vegetables like bell peppers, carrots, or snap peas. They will provide additional crunch and color, making it a vibrant dish. Feel free to experiment with your favorite vegetables.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetable mixture ahead of time. Just store it in the refrigerator and cook it just before serving. This makes it a great option for meal prepping or for busy weeknights.
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).