Stir-Fried Chicken And Vegetables
A vibrant stir-fry featuring tender chicken, crisp vegetables, and savory soy sauce, perfect for a quick, flavorful meal suitable for family dinners or weeknights.
Ingredients
Instructions
- Slice chicken into 1/4-inch strips.
- Heat oil in a skillet over high heat.
- Add celery, green pepper, onion, salt, and ginger. Cook, stirring quickly and frequently, until tender-crisp, about 3 minutes.
- Remove vegetables from the skillet and set aside.
- Stir-fry chicken in the remaining oil until it turns white, about 3 to 5 minutes.
- Return the vegetables to the skillet.
- Add bean sprouts, water chestnuts, bouillon cube, and 1/2 cup water.
- In a cup, blend cornstarch and soy sauce.
- Stir the cornstarch mixture into the skillet and cook until the sauce thickens.
- Stir constantly to prevent sticking.
- Serve hot with rice or noodles.
Tips & Substitutions
For a quicker meal, use pre-cooked chicken or rotisserie chicken. You can substitute any crunchy vegetables like bell peppers or broccoli if you can't find celery. If you prefer a spicier dish, add a dash of chili sauce or red pepper flakes. To keep the dish vibrant, avoid overcooking the vegetables and maintain their crispness.
Serving Suggestions
Serve this stir-fried chicken and vegetables hot over steamed rice or noodles. Pair it with a side of Drop Egg Soup for a comforting meal. For added texture, garnish with sesame seeds or chopped green onions. This dish also pairs beautifully with Hong Kong Rice for a complete dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat with a splash of water to prevent sticking. Stir frequently until heated through. This dish can also be frozen for up to a month; just make sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken And Vegetables contains roughly 734 calories, with 16g protein, 41g carbohydrates, and 57g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 for this recipe?
Yes, frozen vegetables can be used, but be mindful that they may release more water during cooking. Thaw and drain them before adding to the skillet to maintain the desired texture of the dish.
What can I use instead of chicken breast?
You can substitute chicken thighs for a juicier option or even use tofu for a vegetarian version. If using tofu, ensure it is pressed to remove excess moisture before stir-frying.
How can I make this dish gluten-free?
To make this stir-fried chicken and vegetables gluten-free, use tamari or a gluten-free soy sauce. Always check labels when purchasing pre-made ingredients like chicken bouillon and cornstarch for gluten-free certification.
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).