Chicken & Veggie Stir Fry Recipe – Laura Vitale

Stir fry is a Chinese cooking technique. Ingredients like vegetables, meat or seafood are cooked quickly in a very hot wok or pan with oil. The best thing about stir fry vegetables is that it retains the color and crunch after cooking.

This recipe is a very popular takeout dish. It is simple to make, and ready in less than half an hour. Best paired with steamed rice. Homemade stir fry beats takeout anytime.


• 1 pound of boneless chicken breasts cut into thin strips
• 4 cups of raw mixed vegetables
• 3 cloves of minced garlic
• 1 tbsp of chopped ginger
• 3 tbsp of soy sauce
• 2 tbsp of water
• 2 tbsp of oyster sauce
• Vegetable oil


This recipe takes 20 minutes to make. Serves 4 to 6.

Place a skillet over high heat. Drizzle with oil.
Cook chicken breasts until golden brown. Set aside.
Put mixed vegetables into the skillet.
Add garlic and ginger. Stir well.
Whisk together water, soy sauce, and oyster sauce.
Cook the vegetables for 3 minutes.
Put back the chicken breasts into the skillet.
Pour the sauce and stir.
Cook for 30 seconds until sauce thickens.

Ideas And Tips:

• You can use any type of vegetable that you want or have on hand. In this recipe, the chef used snap peas, broccoli, mushrooms, and bell peppers. You can also use cauliflower, carrots, zucchini, squash, cabbage, or eggplant.

• For added flavor, you can use sesame oil and sesame seeds for that added Asian flavor. Another ingredient that you can add is tofu. Tofu does not take a long time to cook and provides added protein to the dish.

Chicken & Veggie Stir Fry Recipe - Laura Vitale
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