Chicken and Mixed Vegetables Stir-Fry recipe

A gauranteed family favourite with this easy recipe for Chicken and Mixed Vegetables Stir-Fry

Ingredients
450g Chicken Tenders
1/8 tsp. Salt + Ground black pepper (generous pinch)
1/2 tsp. Dried Parsley
1 tbsp. Oil
3 cloves Garlic cloves, mixed or sliced (garlic powder could be used)
2cm Ginger, minced or sliced (1/2 teaspoon Ginger powder could be used)

Sauce
1-2 tbsp. Gochujang (Korean Chili Paste)
1 tbsp. Honey
5 tbsp. Water
Soy Sauce to taste

Vegetables
1 tbsp. Oil
Stir Fry Mixed Veggies (any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.)
2 Garlic cloves, mixed or sliced
1/2 onion, diced or sliced
Soy sauce to taste

Rice
1 1/2-2 cup/s Premium Rice
Water
1/4 teaspoon Salt

Garnish
Green Onion
Toasted Sesame Seeds
Red Chili Flakes

How to

Chicken:
Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.

Heat the wok and add oil, cook chicken on medium-high heat. Before chicken is almost done add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.

Sauce:
While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.

Mix it well and set aside. You do not need much soy sauce since chili paste is seasoned already.

Vegetables:
In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.

Add a bit of oil in the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.

Rice
Cook rice according to the package.

Assembly:
Pour sauce over the chicken and stir.

Add vegetables and stir to combine everything.

Cook for a few minutes or until the sauce gets thicker.
Serve it over rice (OR noodles)

Garnish it with toasted sesame seeds, green onions, and chili flakes.

Note
You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef.
If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture.
I made a large amount of sauce that’s why it looks a lot on the picture. I like to save it for later.
GOCHUJANG is spicy so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Recipe ID 35204

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