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.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::4
Ingredients
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2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch
Directions
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.
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).
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.
Recipe Tip
You can substitute 1/2 pound of boneless pork chops, cut into 1-inch cubes, for the chicken breast.