Asian Chicken & Vegetables Stir Fry Recipe

Asian Chicken & Vegetables Stir Fry Recipe

  • 250 grams chicken breast, cut into 2-inch strips
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp liquid seasoning
  • salt and pepper to taste
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, peeled and cut into strips
  • 2 pieces medium-sized potatoes, peeled and batonnet cut
  • 1 piece medium-sized onion, chopped
  • 1 piece medium-sized bell pepper, julienned
  • 2 pieces medium-sized carrot, peeled and batonnet cut
  • 250 grams green beans (aka Baguio beans), batonnet cut

For the sauce:
  • 1 tspn cornstarch
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tspn sugar
  • 2 tbps oyster sauce
  • salt and pepper to taste
  1. Combine the first five ingredients in a small bowl. Mix thoroughly.
  2. Heat oil on a wok or a large skillet over high heat. Fry potatoes until cooked. Set aside. Note: A batonnet cut is like french fries cut, but only about 1 1/2 inches in length.
  3. Add more oil on the same skillet over high heat. Add garlic, ginger, and the marinated chicken meat. Stir-fry chicken for about 2-3 minutes or until cooked. This is quick cooking. Stir the chicken (or toss it, if you know how to) constantly to avoid burning. Set aside.
  4. On the same skillet over high heat, sauté onion. Stir-fry carrots, bell pepper, and green beans and cook for 5 minutes while stirring (and tossing) constantly. Add the potatoes and chicken. Add some salt and pepper.
  5. To make the sauce: in a small bowl, mix cornstarch, water, soy sauce, sugar, oyster sauce, and salt and pepper. Reduce the heat to medium. Pour the cornstarch mixture to the vegetables and cook for about 1 more minute.
  6. Serve with rice.

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