Looking for a quick, nutritious, and delicious meal? This Cantonese Chicken and Vegetable Stir-Fry is the perfect weeknight dinner. It combines tender pieces of chicken with colorful vegetables like red pepper, green beans, and baby corn, all coated in a savory sauce made from chicken stock, soy sauce, and oyster sauce. Infused with the aromatic flavors of ginger, garlic, and scallions, this dish brings the essence of Cantonese cuisine to your kitchen. It’s light, packed with protein, and full of flavor, making it a great choice for a healthy and satisfying meal.
Ingredients:
For the Sauce:
- 1 cup chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
For the Stir-Fry:
- 3 tablespoons peanut or canola oil
- 12 oz (340g) raw skinless chicken breast fillets, cut into bite-sized pieces
- 1 red bell pepper, with seeds removed and sliced into thin strips.
- 16 green beans, halved
- 10 canned baby corn, halved
- 2 tablespoons finely grated fresh ginger
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice wine, sesame oil, and cornstarch until smooth. Set the sauce aside.
- Cook the Chicken: Heat 1 ½ tablespoons of peanut or canola oil in a large wok or skillet over medium-high heat. Add the bite-sized chicken pieces and stir-fry for 4-5 minutes until the chicken is cooked through and golden brown.
- Stir-Fry the Vegetables: In the same wok or skillet, heat the remaining oil. Incorporate the red bell pepper, green beans, and baby corn into the mix. Sauté for approximately 3 to 4 minutes, or until the vegetables are cooked through yet retain a bit of crunch.
- Add Aromatics: Stir in the grated ginger, sliced scallions, and minced garlic. Continue cooking for an additional minute, stirring constantly to enhance the flavors.
- Combine Chicken and Sauce: Place the cooked chicken back into the wok along with the vegetables. Pour in the prepared sauce and stir everything together, ensuring the sauce thickens and coats the chicken and vegetables evenly. Cook for 2-3 more minutes until the sauce is glossy and everything is heated through.
- Serve: Serve the stir-fry hot with steamed rice or noodles for a complete and satisfying meal. Enjoy!
Conclusion:
This Cantonese Chicken and Vegetable Stir-Fry is a perfect balance of tender chicken, crunchy vegetables, and a rich, savory sauce. It’s a quick and easy dish that packs in plenty of flavor while being healthy and nutritious. Whether you’re looking for a simple dinner option or something to impress your family and friends, this stir-fry is sure to become a favorite.
Cantonese Chicken and Vegetable Stir-Fry: A Flavorful and Healthy Dinner
Ingredients
For the Sauce:
- 1 cup chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
For the Stir-Fry:
- 3 tablespoons peanut or canola oil
- 12 oz 340g raw skinless chicken breast fillets, cut into bite-sized pieces
- 1 red bell pepper with seeds removed and sliced into thin strips.
- 16 green beans halved
- 10 canned baby corn halved
- 2 tablespoons finely grated fresh ginger
- 2 scallions thinly sliced
- 2 garlic cloves minced
Instructions
- Prepare the Sauce: In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice wine, sesame oil, and cornstarch until smooth. Set the sauce aside.
- Cook the Chicken: Heat 1 ½ tablespoons of peanut or canola oil in a large wok or skillet over medium-high heat. Add the bite-sized chicken pieces and stir-fry for 4-5 minutes until the chicken is cooked through and golden brown.
- Stir-Fry the Vegetables: In the same wok or skillet, heat the remaining oil. Incorporate the red bell pepper, green beans, and baby corn into the mix. Sauté for approximately 3 to 4 minutes, or until the vegetables are cooked through yet retain a bit of crunch.
- Add Aromatics: Stir in the grated ginger, sliced scallions, and minced garlic. Continue cooking for an additional minute, stirring constantly to enhance the flavors.
- Combine Chicken and Sauce: Place the cooked chicken back into the wok along with the vegetables. Pour in the prepared sauce and stir everything together, ensuring the sauce thickens and coats the chicken and vegetables evenly. Cook for 2-3 more minutes until the sauce is glossy and everything is heated through.
- Serve: Serve the stir-fry hot with steamed rice or noodles for a complete and satisfying meal. Enjoy!