Stir-fried chicken with vegetables is a vibrant and flavorful dish inspired by Chinese and Thai cuisines. Known for its quick cooking time and colorful presentation, this meal keeps the chicken juicy and the vegetables crisp, making it both healthy and satisfying.
ORIGIN AND CULTURAL SIGNIFICANCE
The technique of stir-frying dates back to China’s Han Dynasty, over 2,000 years ago. It became a culinary staple because of its fuel efficiency and ability to preserve nutrients. Today, stir-fried dishes are loved worldwide for their flexibility and bold flavors.
INGREDIENTS
FOR THE STIR-FRY
2 chicken breasts (boneless, skinless), thinly sliced
2 tablespoons vegetable oil (or sesame oil for added flavor)
1 bell pepper, sliced
1 medium onion, sliced
1 medium carrot, julienned
1 zucchini, sliced
1 cup broccoli florets
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
FOR THE SAUCE
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 tablespoon hoisin sauce (optional)
1 teaspoon cornstarch (optional for thickening)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
½ teaspoon chili flakes or chili paste (optional)
¼ cup water or chicken broth
OPTIONAL ADDITIONS
Mushrooms (shiitake, button, or oyster)
Snap peas or baby corn
Fresh cilantro or green onions
Sesame seeds
Toasted sesame oil
Cashews or peanuts
TIPS FOR SUCCESS
Prep in Advance: Stir-frying is fast—have everything chopped and ready.
Use High Heat: Preheat your wok or skillet to sear the chicken and vegetables quickly.
Avoid Overcrowding: Cook in batches if needed to prevent steaming.
Choose Fresh Ingredients: Fresh veggies and herbs enhance flavor and nutrition.
Customize the Sauce: Adjust soy sauce, honey, or vinegar based on your taste.
INSTRUCTIONS
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