This chicken or pork and vegetable stir-fry recipe is based on some very tasty dishes that my Asian friends at work brought in to some office potlucks. I want to thank Cindy Ly for taking the time to write down the ingredients for me.
Ingredients
- vegetable oil: 2 Tbsp
- boneless skinless chicken breasts: 0.5 pound (cut into cubes)
- garlic: 2 clove (chopped)
- oyster sauce: 2 Tbsp
- broccoli: 1 cup (chopped)
- green bell pepper: 1 cup (sliced)
- carrots: 1 cup (sliced)
- napa cabbage: 1 cup (sliced)
- celery: 1 cup (sliced)
- bean sprouts: 1 cup (fresh)
- zucchini: 1 cup (sliced)
- green onions: 1 cup (chopped)
- salt: 1 tsp
- water: 0.5 cup
- mushroom soy sauce: 2 Tbsp
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
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Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
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Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.
