Stir-fry Chicken with Vegetables [83]

Stir-fry Chicken with Vegetables

  • Servings: 3
  • Difficulty: easy
  • Print

Stir-fry Chicken with Vegetables

Adapted & Modified from the book “今晚吃什么” pg by Patsie Cheong – “Nutritious Rainbow Dish”

This dish is similar to Stir-fry Chicken with Capsicums  except that it does not have chicken and has lots of other vegetables. But I included chicken meat as I am not a fan of chicken stock. This is an extremely yummy dish, the gravy is flavourful even without the stock.


300g chicken thigh, deboned and washed
1 tbsp cooking oil
3 slice ginger
1 cloves garlic, minced
1 tbsp oyster sauce
100g red capsicum
100g green capsicum
100g yellow capsicum
100g cauliflower
100g lotus roots, sliced
100g celery
1 carrot
59g sweet pea
1 tbsp oyster sauce
1 cup water
1 tbsp cornflour


  1. Cut chicken thigh into strips and set aside (I cut into cubes for convenience). Marinate with salt and cornflour for at least 30 minutes.
  2. Cut capsicums into strips and set aside.
  3. In a frying pan, heat up a tablespoon of oil over medium-high heat. Add the ginger slice and garlic, cook till fragrant.
  4. Add in the chicken cubes. When the color of the meat turns white, add in the oyster sauce and stir-fry quickly.
  5. Add in the lotus root and fry for 1 minute. Add in sweet pea, carrot, cauliflower, celery and capsicums, stir-fry for 5 minutes. Add in water and bring to a boil. Cover the frying pan and let it simmer for 10 minutes.
  6. Season with salt. Serve immediately.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s