plated chicken vegetable stir fry
Fast Dinner Recipes, Recipes

The BEST Easy Family Dinner Chicken Stir Fry With Veg

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Chicken stir fry is a great go to dinner recipe when you are short on time. Pull out the wok and heat things up with this veggie packed chicken stir fry the whole family will love. There is so many vegetables in this stir fry that you don’t even need a side of rice!

 

Let’s Get This Easy Dinner Started!

 

You’re going to start your stir fry by slicing or cutting the boneless, skinless chicken breast into chunks. I usually make chunks why making a stir fry so decided to opt for sliced chicken. Plus if you are shorter on time having thin slices of meat will cook through faster than chunks.

 

 

 

The trick to this chicken stir fry is the prep. Having everything ready to add to the wok at the right times makes the whole stir fry dinner come together easier. And as a mom I know how important that can be!

If you’re not sure how to clean Bok choi simply cut ends off of each bunch and wash the stems and leaves thoroughly. This is important as dirt often collects in towards the base of the stems.

Now get out your wok, turn up the heat, and add your sesame and olive oil to the pan. When the oil has heated up, add in the chicken pieces and cook until almost cooked through. At this point you can start by adding in the baby corn, water chestnuts, and the shredded carrot.

 

 

 

Give the veggies in your stir fry a bit of a mix around and allow the corn to get close to the hot pan. Now dump the rest of the veggies in on top of the chicken stir fry mix and put the lid on.

You need to add a cover to the wok in order for your Bok choi to soften. That’s going to take the longest here as Bok choi stems are tougher veg. If you’re not familiar with Bok choi think of cooking it a little like a tougher chard.

 

 

The final step in making this simple family dinner is adding your button mushrooms and sauces. Mix it all up thoroughly. If you’re wok is as full as mine was I found using tongs a lot easier to lift and then toss vs attempting it with my bamboo spatula.

So now that it’s mixed put the lid back on and let the button mushrooms cook in the chicken stir fry until they are the desired doneness. Some people like those cooked more than others.

Once the whole thing is finished it’s a simple dish to serve! Everyone will agree the taste is awesome but if you have a salt lover they can add more soya sauce as needed at the table.

 

 

If you simply must make rice a nice basmati or whole grain rice goes well with this. You can cut back on the ingredients and or add in others as needed to suit your families particular tastes.

This chicken vegetable stir fry would also go great on a bed of noodles! Experiment with the base and find what works for your family!

We hope you enjoyed this chicken vegetable stir fry and would love to hear from you! What did you add or remove to make it perfect for your family?

Caution: Too much sesame oil can overpower your meal so be sure to not over do it.

 

Your Questions Answered:

 

Can I use a different oil if I don’t have olive oil?

Yes any oil will work that is lighter in flavor. The sesame oil brings a nice touch of the Orient flavor to the dish and the additional oil keeps things from sticking while cooking the boneless, skinless breast which has no fat.

 

Would subbing in a different meat work?

Yes absolutely! The meat is cooked first so you can literally use any meat you want. Be careful if making seafood as it can overcook. You may want to make seafood like shrimp in a different pan and add to the vegetable mix afterwards.

chicken vegetable stir fry

The BEST Easy Family Dinner Chicken Stir Fry With Veg

Amber Bondar
This chicken stir fry is so simple to whip up in less than half an hour for dinner. Feeding a four to six people with loads of veggies! Packed full of traditional Chinese flavor from the oyster sauce, sesame oil, and soya sauce. You will be so full afterwards you won't even miss the rice!
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Canadian, Chinese
Servings 4 people

Equipment

  • 1 Wok
  • 1 knife
  • 1 Tbsp
  • 1 tsp

Ingredients
  

  • 2 Tbsp Sesame Oil
  • ¼ Cup Olive Oil
  • 1 Cup Shredded Carrot
  • 1 Orange or Red Bell Pepper seeded and chopped into chunks
  • 4 Baby Bok Choi ends removed.
  • 1 Cup Small Button Mushrooms
  • 3 Stalks Celery sliced
  • 1 Onion cut into large pieces
  • 1 Can Baby Corn drained
  • 1 Can Sliced Water Chestnut Drained
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Worcestershire Sauce
  • 6 Tbsp Soya Sauce

Instructions
 

  • Cut your boneless skinless chicken breast into strips or chunks as you prefer.
  • Heat wok and add in your oils.
  • Cook the chicken in the oils until just about cooked through.
  • Add in all the vegetables except the mushrooms.
  • Cook with lid until the Bok choi is just fork tender.
  • Add in the button mushrooms, oyster sauce, soya sauce, and Worcestershire sauce stirring to coat veg.
  • Cook until your mushrooms are tender to your preference.
  • Serve immediately and enjoy.
Keyword Chicken, dinner, easy, meal, stir fry, vegetables, veggie

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