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featured image chicken stir fry

Easy Chicken And Vegetable Stir Fry With Oyster Sauce

Amber Bondar
This quick and easy bok choy chicken stir fry with mushrooms is packed with fresh vegetables and bold flavor from oyster sauce and soy sauce. Cooked in one wok or large skillet, it’s a fast, low-carb dinner option that’s perfect for busy weeknights and flexible with your favorite add-ins.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Canadian, Chinese
Servings 4 people
Calories 530 kcal

Equipment

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

Ingredients
  

  • 2 Tbsp Sesame Oil
  • ¼ Cup Olive Oil
  • 1 Cup Carrot Shredded
  • 1 Lrg Bell Pepper Orange or Red , Deseeded & Chopped into chunks
  • 4 Whole Baby Bok Choi Ends Removed.
  • 1 Cup Button Mushrooms Small Sized
  • 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.
    4 Boneless, Skinless Chicken Breasts
  • Heat wok and add in your oils.
    2 Tbsp Sesame Oil, ¼ Cup Olive Oil
  • Cook the chicken in the oils until just about cooked through.
  • Add in all the vegetables except the mushrooms.
    1 Cup Carrot, 1 Lrg Bell Pepper, 4 Whole Baby Bok Choi, 3 Stalks Celery, 1 Onion , 1 Can Baby Corn, 1 Can Sliced Water Chestnut
  • 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.
    1 Cup Button Mushrooms, 1 Tbsp Oyster Sauce, 1 Tbsp Worcestershire Sauce, 6 Tbsp Soya Sauce
  • Cook until your mushrooms are tender to your preference.
  • Serve immediately and enjoy.

Notes

Amber’s Success Tips for a Great Stir Fry:
  • 🔪 Prep first, cook fast: Have all your ingredients chopped and ready before heating the pan — stir fries move quickly!
  • 🔥 Use medium-high heat: This gives your chicken and vegetables a slight sear without overcooking.
  • 🍗 Cut chicken into bite-sized pieces: They’ll cook faster and evenly, especially in the center of the pan.
  • 🍄 Don’t overcrowd the pan: Use a large wok or skillet to avoid steaming your veggies.
  • 🧂 Taste at the end: Adjust seasoning with extra soy sauce or a splash of sesame oil just before serving.
  • ❄️ Storing leftovers: Cool completely, then store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 530kcalCarbohydrates: 47gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 72mgSodium: 1927mgPotassium: 1137mgFiber: 8gSugar: 13gVitamin A: 11637IUVitamin C: 102mgCalcium: 169mgIron: 4mg
Keyword Chicken, dinner, easy, meal, stir fry, vegetables, veggie
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