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Chinese chicken and vegetable

5-Spice Chicken with Vegetable Stir-Fry (Paleo, Gluten-free, Low-Carb)

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October 3, 2019 24 Comments

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This Paleo Chinese 5-Spice Chicken Stir-Fry with Vegetables is the quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out!

Chinese Chicken Stir-fry – the perfect solution for whenever you really feel like popping into your fave Chinese restaurant but just can’t stand the idea of getting dressed and presentable. Which happens a lot to some people. Other people. Not me, obviously.

Why you will love this Chinese 5-Spice Chicken recipe:

There’s something magical about takeout, right? Something that makes us believe it’s impossible to make at home, especially if you’re someone who generally does not cook all that often.

But trust me, not only can you totally pull off restaurant-style takeout recipes at home, but you can also make them SO much healthier.

In this case, healthier means:

  • Paleo
  • Gluten-free
  • Low-Carb
  • Dairy-free
  • Clean eating – approved

The sweet and sticky stir-fry sauce coats the chicken and veggies really well and is to die for. You will literally fight over who gets the residue sauce in the pan.

We are using some cornstarch (or arrowroot powder) in order to make the slurry base for our Chinese stir-fry sauce. This step is key whenever you want to thicken up a sauce without unpleasant lumps of starchiness.

Your ingredients are going to be introduced based on their individual cooking times. Our goal is to maintain the bite that keeps this meal fresh and interesting to the palate. Overcooked, mushy vegetables in a stir-fry is a complete no-no.

Let’s talk about the veggies: I used bell peppers, carrots, and broccoli for mine but there’s nothing stopping you from using just peppers and onions, or toss in some baby asparagus or baby corn if that’s all you have on hand!

What is Chinese Five Spice anyway?

Now let’s move on to the mysterious ‘Chinese Five Spice’, shall we? I absolutely love the warmth of this spice blend and the depth of flavor it lends to dishes.

It is basically a mix of star anise, cloves, Sichuan peppercorn, fennel seeds, and cinnamon. Five-spice powder comes with a bunch of health benefits thanks to the various anti-inflammatory spices and can help to improve body immunity.

However, pregnant women should not overdo it and avoid it altogether in early pregnancy. In Chinese cooking, five-spice powder is mainly used in braised dishes or roasted meat especially pork, lamb, beef or fish.

You should be able to find it at your grocery store but you can also make it yourself using this recipe.

I usually have all the ingredients needed for the five-spice recipe and make a fresh batch in small quantities using a mortar and pestle. Please remember that five-spice is very potent, so don’t go too crazy when adding it.

How to make Chinese 5-Spice Chicken Stir-Fry with Vegetables – Step by step

This stir-fry recipe is super straightforward. The only thing that’s important when making a stir-fry is the timing and prep.

Stir-fries cook very quickly. Have everything chopped and ready before you start your Chinese cook-off and you’ll get much better results and have a way more relaxed cooking experience. Because trust me, making carrot ribbons while frantically shaking a pan with already dry looking chicken is only entertaining for those watching.

First, we prepare the sauce:

Step 1 – 6: In a medium bowl, whisk together all the sauce ingredients (soy sauce, rice vinegar, honey, cornstarch, ginger) and stir until well combined and smooth.

Prepare the chicken:

Step 7 – Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.

Step 8 & 9– Add chicken, five-spice, and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.

Prepare the veggies:

Step 10 – Make carrot ribbons using a vegetable peeler. Tip: I prefer a Y-peeler as it makes it easy to cut long, even strips of the carrots. You will have a leftover piece when you’re through that you can eat or chop and freeze to use in soups or stews.

Step 11 – Cut bell peppers into strips, then cut these strips in half.

Step 12 – Cut broccolini into smaller florets.

Make the stir-fry:

Step 13 – Once everything is prepped, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes. It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.

Step 14 – Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 minutes. They should still be a bit crispy, so pay attention not to overcook them.

Step 15 – Put chicken back into the skillet and add the stir-fry sauce. Cook for 1 minute, stirring, until sauce thicken and chicken is cooked through.

How to serve Chinese Five-Spice Chicken Stir-fry:

I like to serve this with jasmine rice and a sprinkle of sesame seeds. To keep things low-carb/paleo serve your 5-Spice Chicken over cauliflower rice or zoodles. Other great garnishes are scallions and a bit of crushed red pepper for spice. Enjoy!

Tips for making Chinese Five-Spice Chicken Stir-Fry:

  • Five-spice powder can be found in most grocery stores. It’s a mix of star anise, cloves, cinnamon, black pepper and fennel seeds.
  • If you want to eat this with rice, start heating the cooking water just before prepping the ingredients so that rice and chicken are ready at the same time.
  • To make this Whole30-approved, skip the rice vinegar and the honey and add some date paste (blended soaked dates) to the sauce for sweetness. Use coconut aminos instead of soy sauce.

Variations on this recipe:

  • You can make this recipe with de-boned chicken thighs instead of chicken breast.
  • Choose whichever veggies YOU want in your chicken stir-fry. Feel free to toss in some edamame, asparagus, snow peas, baby corn or a bit of shredded cabbage. Just make sure they’re all sliced or chopped equally in size before you begin cooking.
  • If you want to add some heat to your chicken stir-fry, add some crushed red pepper flakes.

4.78 from 9 votes

5-Spice Chicken & Vegetable Stir-Fry

This Paleo Chinese 5-Spice Chicken Stir-Fry with Vegetables is the quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out dinners!

Course Main Course Cuisine Asian, Chinese Keyword 5-Spice Chicken, Paleo chicken stir-fry, Paleo Chinese chicken Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Calories 340 kcal Author Marie

For the chicken

  • 1.5 lbs chicken breast (about 2 breasts)
  • 1 tsp Chinese five-spice powder see notes
  • 1/4 tsp sea salt

For the veggies

  • 1 yellow bell pepper any color would work
  • 1 large carrot
  • 1 bunch baby broccoli or half a small broccoli head
  • 4 tsp olive oil divided
  • 2 tsp sesame seeds

For the sauce

  • 3 tbsp soy sauce tamari for GF, coconut aminos for Paleo
  • 2 tbsp rice vinegar
  • 1/4 cup honey
  • 1 tbsp cornstarch or arrowroot
  • 1 garlic clove minced
  • 1 tsp fresh ginger minced

Prepare chicken:

  1. Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.

  2. Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.

Prepare veggies:

  1. Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.

Prepare sauce:

  1. In a medium bowl, whisk together sauce ingredients.

Make stir-fry:

  1. Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes. It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.

  2. Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 minutes. They should still be crispy, so pay attention not to overcook them.

  3. Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring, until sauce thickens and chicken is cooked through.

  4. Serve immediately with jasmine rice and sprinkle with sesame seeds.

Recipe Notes

  • Five-spice powder can be found in most grocery stores. It’s a mix of star anise, cloves, cinnamon, black pepper and fennel seeds.
  • If you want to eat this with rice, start heating the cooking water just before prepping the ingredients so that rice and chicken are ready at the same time.
  • To keep things low-carb/paleo serve your 5-Spice Chicken over cauliflower rice or zoodles.
  • To make this Whole30-approved, skip the rice vinegar and the honey and add some date paste (blended soaked dates) to the sauce for sweetness. Use coconut aminos instead of soy sauce.

Variations

  • You can make this recipe with de-boned chicken thighs instead of chicken breast.
  • Choose whichever veggies YOU want in your chicken stir-fry. Feel free to toss in some edamame, asparagus, snow peas, baby corn or a bit of shredded cabbage. Just make sure they’re all sliced or chopped equally in size before you begin cooking.
  • If you want to add some heat to your chicken stir-fry, add some crushed red pepper flakes.

Nutrition Facts 5-Spice Chicken & Vegetable Stir-Fry Amount Per Serving (1 /4th) Calories 340 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Cholesterol 108mg 36% Sodium 1109mg 46% Potassium 795mg 23% Total Carbohydrates 24g 8% Dietary Fiber 1g 4% Sugars 18g Protein 38g 76% Vitamin A 53.2% Vitamin C 70.6% Calcium 3.6% Iron 9.7% * Percent Daily Values are based on a 2000 calorie diet.

If you tried this Healthy Chinese 5-Spice Chicken Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy Asian recipes you will love:

  • Asian Slaw with Peanut Ginger Dressing
  • Ground Turkey Rice Bowls
  • Asian Cauliflower Fried Rice
  • Glazed Chicken Meatballs

UPDATE NOTE: This post was originally published in August 2014 and republished in October 2019 with an updated recipe, new photos and more tips.

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Chicken and vegetable stir-fry is an excellent dish in many ways. It is quick to prepare, rich in vitamins and minerals with a balanced proportion of protein, carbohydrates, and fibers.

Chicken and vegetable stir-fry is also the home-cooked dish that I like, best to serve with steamed rice, but is also delightful to be a stand-alone meal or to serve with noodles.

I will explain in detail how do I prepare the chicken and vegetable stir-fry. The recipe is very forgiving, which means you can use any combination of vegetables and substitute the chicken thigh with breast meat.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post.

1. How to prepare the chicken

Here are three crucial points on how to prepare chicken meat. Let me explain.

  • Marinate the chicken. This step is essential because chicken meat does not absorb the flavor of the stir fry sauce quick enough during the short stir-frying process. As a result, the meat will become tasteless in contrast to the broccoli and mushrooms that soak up all the gravy almost instantly.
    To solve this problem, marinate the chicken with salt for at least fifteen minutes for thin slices and longer for bigger chunks.
    There are a few common ingredients for the marinade beside salt. You can use light soy sauce for additional flavor; some cooking oil to create a smooth texture and a little cornstarch to protect the meat from the direct heat during frying to avoid it to become dry.
  • The choice of meat. Either chicken breast or thigh meat is suitable for this dish. I prefer to use thigh meat because it has better flavor and more tender. Besides, thigh meat will not break into smaller pieces during stir-frying easily as compared to breast meat.
  • Stir fry the chicken meat with some oil until golden brown to accentuate the umami. If you don’t do that, the stir-fried chicken will not develop the signature stir-frying aroma.

Stir fry the chicken separately from is the best way to achieve this. You may need to use lower heat initially since the chicken tends to stick to the surface of the wok due to the presence of cornstarch.

2. Prepare the vegetables

The choice of vegetables

Vegetables and chicken are the perfect combinations viewed from different aspects. It is a meal with balanced protein, carbohydrates, and fibers. This stir fry is also rich in natural pigments, vitamins, and minerals.

On the culinary side, the vegetables are visually appealing with multiple colors and various shapes. They also have unique textures – a mix of crunchy vegetables and, chewy mushrooms.

You can use other vegetables apart from those listed in the recipe in the following section. When you do that, remember always choose a combination with different color and texture. Also, cut them into different shapes for better presentation.

Soak the dried mushrooms

If you are using the Chinese dried shiitake mushrooms, soak It overnight before use.

The dried mushrooms have a better flavor than the fresh counterpart.

If you are short of time, soak the mushrooms in hot water and place a plate on top to ensure they are all submerged in the water. Once it is partially hydrated, remove the stem, and cut into strips than continue soaking until fully hydrated. The time required will reduce drastically to only one to two hours.

The water after soaking the mushrooms is like a mushroom stock, full of flavor. Use it for cooking the vegetables and making the cornstarch slurry.

Blanch the carrot and broccoli

This step is optional, but I use it all the time for a reason.

The carrot and broccoli are harder vegetables. It is a bad idea to cook with others at the same time. You will expect other vegetables are already overcooked by the time the carrot pieces become tender. Although you may stir fry the carrots and broccoli first and then add other fast-cooking vegetables in stages, again prolonged stir-frying will make the carrot and broccoli less presentable. The oil in the pan may dirty the vegetables, and stir-frying tend to break up the broccoli florets.

Therefore, I blanch the carrot for five minutes and broccoli florets for four minutes, then finish up by stir-frying the carrot and broccoli with the rest for a minute.

3. Prepare the seasoning

Mix the sauce

There is no ‘standard’ stir-fry sauce, but most of the Chinese will very likely use oyster sauce and light soy sauce in various proportions as the main ingredients. Besides both sauces, I also include some Chinese rice wine, ground white pepper, salt, and sugar. I premix all the ingredients in a bowl. This way can eliminate any chances of adding the wrong amount or omit an item unintentionally.

Other seasonings

However, it is better to leave out the sesame oil and cornflour from the above combination. Since sesame oil is heat-sensitive, I prefer to add to the wok in the last few seconds of stir-frying.

Combine the cornflour with water to form a slurry. Use the cornflour slurry to thicken the sauce in the last thirty seconds. The amount of the cornflour required depends on how much liquid is still in the wok. Therefore, the amount may not be the same for each cooking. Add some water if you like to have more gravy.

4. Cook the chicken and vegetable stir fry

The chicken

I will start the stir-frying with the chicken and oil.

Heat all the oil as required in this recipe into the wok over low to medium heat. Add the sliced chicken pieces into it and start to stir fry.

There are two tips I would like to share.

  • First, do not start with high heat. If you do so, high heat will cause the chicken pieces to stick on to the wok surface (unless you are using a non-stick pan), due to the presence of the cornflour in the marinade.
  • Secondly, stir-fry (or you can pan-fry it like pan-frying steak) until it turns color and aromatic. This step makes lots of difference to the final result as it creates aroma.

Once the chicken turns golden brown, remove and leave the excess oil in the wok.

The garlic and ginger

Coarsely chopped the garlic. I would not suggest mincing the garlic as minced garlic can burn quickly during sauteing.

Now use the remaining oil in the wok to saute the garlic and ginger slices. You may add some extra cooking oil if it is insufficient. The goal is to flavor the oil with garlic. The result is the flavorful chicken garlic oil, which will be used to stir fry the vegetables.

Once the garlic turns aromatic, remove and set aside. Since we want to stir fry the vegetables with higher heat, the garlic will burn by the time we finish stir-frying the vegetables if you do not remove it.

Use the remaining oil in the wok to stir fry the vegetables.

Stir fry the vegetables

Now add the Chinese mushrooms to the wok. Have a few quick stirs. Turn your stove to high heat and get ready to stir fry the vegetables.

Since we have blanched the carrot and broccoli florets, all the remaining ingredients will be cooked in the same period. In other words, you can add all the vegetables to the wok now.

Here are two tips I would like to share:

  • Keep the wok at a high heat at all times. The goal is to stir fry the vegetables quickly, which is vital to retain the bright color and the crunchiness.
  • Splash a tablespoon of water into the wok whenever you feel it is too dry. Do not add too much water at any time to keep the wok hot all the time. You can keep adding a tablespoon of water every fifteen seconds, but of course, the amount also depends on the quantity you cook.

Add the stir fry sauce. Flip and toss to combine the vegetables with the sauce. Add more water if you want to have more sauce eventually.

Note: If you like this recipe, you may also interested to try out our stir fry vegetable with garlic and braised tofu with vegetable recipes

Final step

  1. Once the vegetables are well combined with the flavored oil and stir fry sauce, return the cooked chicken and garlic to the wok.
  2. Add half of the cornflour slurry to thicken the sauce.
  3. You may not need all the cornflour slurry to thicken the sauce. That is why I suggest to add half of it first, check and then decide whether it is necessary to add the remainder. You should stop adding it once you get the desired consistency of the sauce.
  4. Finally, add the sesame oil, mix, and dish out.

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes

Ingredients

Ingredients A

  • 300g chicken meat (thigh or breast meat)
  • 3/4 tsp salt
  • 1 tbsp cooking oil
  • 1 tsp cornstarch

Ingredients B

  • 30g Chinese dried mushrooms (dry weight)
  • 60g button mushrooms
  • 150g broccoli florets (after cut)
  • 70g baby corn
  • 60g red capsicums (after cut)
  • 80g carrot (after cut)
  • 6 cloves garlic (coarsely chopped)
  • 4 slices ginger

Ingredients C

  • 2 tsp light soy sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1/4 tsp ground white pepper
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp sesame oil

Ingredients D

  • 1 tsp cornstarch
  • 1 tbsp water

Ingredient E

  • 2 tbsp cooking oil for stir-frying

Instructions

Preparation

  1. Marinate the chicken with ingredients A for 15 minutes.
  2. Soak the dried mushrooms overnight. Remove the stem and cut into strips
  3. Blanch the carrot for one minute and broccoli for four minutes in boiling water. Remove and drain.
  4. Prepare the sauce by combining all the ingredients in C except the sesame oil.

Cooking:

  1. Stir fry the chicken with 2 tbsp of cooking oil over low to medium heat until golden brown. Remove.
  2. Saute the garlic and ginger until aromatic. Remove.
  3. Add the Chinese mushrooms to the wok. Have a few quick stirs.
  4. Turn to high heat. Add the remaining ingredients.
  5. Add the stir fry sauce.
  6. Once the vegetables are well combined with the flavored oil and stir fry sauce, return the cooked chicken and sauteed garlic to the wok.
  7. Thicken with cornflour slurry (Ingredients D)
  8. Finally, add the sesame oil, mix, and dish out.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch Charcoal
  • Havista Dried Premium Flower Shiitake Mushrooms, 6 Ounce
  • Kadoya Pure Sesame Oil, 11 Fluid Ounce
  • Rice Cooking Wine (Red) – 750ml (Pack of 1) by Shaohsing

Nutrition Information:

2

Serving Size:

2 servings
Amount Per Serving: Calories: 862 Total Fat: 50g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 134mg Sodium: 2969mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 9g Sugar: 11g Sugar Alcohols: 0g Protein: 51g This data was provided and calculated by Nutritionix on 9/20/2019

Tender chicken thighs in this Chinese-style chicken with vegetables and noodles recipe stay juicer than breast – and are less expensive too. Combined with classic Chinese flavours like garlic, soy sauce and spring onions, this quick meal is a real crowd pleaser. This delicious family meal also comes in at just £4.76, making it the perfect budget meal for during the week and for when you’re watching those pennies. The kids will love all the different colours and you’ll love knowing they’re getting a healthy dinner, packed with vitamins and minerals.

  • 1tbsp vegetable oil
  • 4 chicken thighs, skin taken off, chicken cut into strips
  • 4 blocks (250g) medium egg noodles
  • 3tbsp soy sauce
  • 2 garlic cloves, crushed
  • ½ each of a red, green and yellow pepper, deseeded and cut into strips
  • 250g carrots, trimmed, peeled and cut into ribbons using a veg peeler
  • 1 bunch spring onions, trimmed and sliced diagonally

Method

  • Heat the oil in a wok, add the chicken strips and fry for 5 minutes, to brown.

  • Meanwhile, pour boiling water into a pan, return to the boil, add the noodles and cook for 4 minutes.

  • Add 2tbsp soy sauce, garlic and peppers to the wok. Cook for 2 minutes.

  • Stir in the carrot ribbons and cook for 2 minutes.

  • Drain the noodles, add to the pan with remaining soy sauce and spring onions.

Top tip for making Chinese-style chicken with vegetables and noodles

To make this even speedier try using pre-cooked noodles and simply warming them through in the pan at the last minute.

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Stir Fry Chicken and Vegetables – a super easy chicken meal that takes only less than 30 minutes to cook and seconds to devour; coated in a a savory and lightly smoky sauce with amazingly vibrant vegetables. Truly a wonderful pleasure gobbling it down with warm rice.

Stir-fry meals are my favorite takeouts. Back when I was working at a restaurant, I would regularly come home with take out meal coz they’re super fast to order and taste sooo wonderful. But ever since I started creating homemade stir-fry recipes starting with this Beef Broccoli Stir Fry (which is as good as the restaurant take outs), I thought why should I order if I can make it at home pretty easily.

That slightly smoky flavor of meat, vibrant veggies coated in a savory sauce easily wins my heart. And above all, you can throw any veggies you have and it’s all made in one pan, y’all! I simply adore stir-fry! It’s the best meal to prepare to clean up your fridge.

And so I feel obliged to do this Stir-Fry Chicken at home since I have remaining chicken breast cutlets sitting right in my fridge. No chicken breast? You can always sub it with your favorite chicken cut. but if you want the healthier one, always use a skinless chicken breast.

Stir frying doesn’t involve complicated cooking method or special equipment (although a wok is highly recommended by big chefs). The most basic thing you need to know in stir frying is that you need to work with a very high amount of heat at a short period of time. Thus, the smoky flavor.

You can also add a little heat to this savory sauce for a little surprise. And most of the ingredients here are pretty simple, so you can always prepare this for your family anytime you want. Another thing you need to know is that Stir Fry Chicken always and always will be best served with rice.

Now go grab a bowl of this! Happy eating!

4.67 from 3 votesStir Fry Chicken and Vegetables Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Stir Fry Chicken and Vegetables – a super easy chicken meal that takes only less than 30 minutes to cook and seconds to devour; coated in a a savory and lightly smoky sauce with amazingly vibrant vegetables. Truly a wonderful pleasure gobbling it down with warm rice.

Course: Main Cuisine: Fusion Servings: 3 – 4 people Calories: 459 kcal Author: Immaculate Bites Ingredients Instructions

  1. Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside.

  2. While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey. Set Aside.

  3. Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn. Followed by red onions, bell pepper and pepper flakes .c continue cooking for another 2 -3 minutes.

  4. Add vegetables and continue stirring , about 2-3 minutes . Return chicken into the skillet.

  5. Pour the sauce mixture and chicken into the skillet , let it cook until it thickens.

  6. Finally throw in basil and green onions. If desired you may adjust with broth.

  7. Serve with white rice.

Notes and Tips

  1. If you can grab some Thai basil at the farmer’s Market or Asian Market , they are more flavorful. Taste amazing in stews and soups.
  2. If using carrots , blanch (par cook ) before adding to the pan.
  3. Garlic and ginger should be cooked on low heat , to prevent it from burning .
  4. Make sure the sauce is mixed thoroughly, until smooth to prevent clumping when it’s added to the skillet .

Nutrition Facts Stir Fry Chicken and Vegetables Amount Per Serving Calories 459 Calories from Fat 126 % Daily Value* Fat 14g22% Saturated Fat 2g13% Cholesterol 149mg50% Sodium 1077mg47% Potassium 1013mg29% Carbohydrates 44g15% Fiber 6g25% Sugar 17g19% Protein 40g80% Vitamin A 15675IU314% Vitamin C 70.7mg86% Calcium 68mg7% Iron 3.8mg21% * Percent Daily Values are based on a 2000 calorie diet.

How to Make Chicken Stir Fry

Heat up the skillet with about 2 tablespoon of oil, and then add chicken let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has been fully cooked. Remove chicken and set aside. Quickly stir in garlic and ginger into skillet, let it cook for about one minute or less. Do not let it burn.

NOTE: While the Chicken is cooking, whisk together soy sauce, chicken stock, cornstarch and honey or brown sugar. Set Aside.

Followed by red onions, bell pepper and pepper flakes, continue cooking for another 2 -3 minutes. Add vegetables and continue stirring, about 2-3 minutes.

Return chicken into the skillet.

Pour the sauce mixture into the skillet, let it cook until it thickens. Finally throw in basil and green onions. If desired, you may adjust with broth.

Serve with white rice.

Broccoli, red and green peppers, snow peas, bean sprouts and green onions are quickly stir-fried with chicken and bacon; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce.

Ever since I added bacon to a stir fry for the first time last year, I have had a hard time resisting adding it almost every time now!

Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes.

I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much.

How To Stir Fry

  • Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
  • I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
  • Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
  • If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keep it tender.
  • Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.
  • After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften.
  • When the vegetables have softened, add the meat and any sauces to the pan.
  • Stir, heat everything once more, and reduce the sauce as needed.

Stir Fry Recipes

For more great stir-fry meals, check out Sean’s favorite Steak Stir Fry, and if you have an abundance of summer squash in the house, this flavorful Southwest Chicken Skillet from The Weekday Lunches and Breakfasts Cookbook is a winner. Do you have a seafood lover in your life? Try the Salmon and Vegetables Stir Fry by Aggie’s Kitchen or Kielbasa and Shrimp Fried Rice for a meal that everyone loves. The Garlic Lover’s Vegetable Stir Fry by Kalyn’s Kitchen and the Ginger Chicken and Broccoli Stir Fry are vegetable filled favorites too.

Spicy Chinese Vegetable Stir Fry with Chicken

Pin Servings: 4 -5 servings

  • 1/2 lb bacon cut into 1″ pieces
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1/2″ pieces
  • 1 egg white
  • 1 tablespoon arrowroot or cornstarch
  • 2 ” fresh ginger cut into tiny matchsticks
  • 1 red bell pepper stemmed and cut into 1″ pieces
  • 1 green bell pepper stemmed and cut into 1″ pieces
  • 1 bunch green onions trimmed and cut into 1 1/2″ pieces
  • 1 very small bunch broccoli about 1 cup small florets
  • 1/2 cup snow peas halved
  • 1/2 cup bean sprouts
  • 1 tablespoon chili paste I used Sambal Oelek
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce
  • In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.
  • Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.
  • Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!
  • FREEZER MEAL: Let the stir-fry mixture cool completely before transferring it to a freezer safe Ziploc bag or resealable container. Thaw completely in the refrigerator before reheating in the microwave.

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