Stir Fry Chicken with Vegetables

We’re back home after vacationing in the mountains for a good part of the summer. For some reason I feel like I ate so much junk food out there that all I can think of is eating lots of fruits and vegetables. Of course, since I’m cooking for more than just myself my family likes to have either chicken or beef while I’m almost always craving fish, veggies and fruit. So to satisfy everyone I decided to make Stir-Fry Chicken with Vegetables.

If you’ve never tried to stir-fry it’s so simple. The most important thing to remember is to mise en place all your ingredients. What that means is to get all the ingredients together, cut up and ready to toss into the wok.

Since stir-frying is very quick it’s of the utmost importance to have everything on hand and ready to go. To stir-fry is to cook at very high heat. Once all your ingredients are prepped it takes all of 6-8 minutes to prepare a dish.

Here’s the list of ingredients I used to make my dish along with the recipe. However, feel free to substitute for any other vegetables that you prefer.

Stir Fry Chicken with Vegetables
(serves 4)

4 boneless, skinless chicken breast halves, cut into strips
1 tablespoon Mirin (found in Asian section)
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
8 oz. pkg of baby bella mushrooms, cleaned and sliced
1 1/2 cups sliced baby carrots, lengthwise
1 head of brocolli cut into bite size pieces
3 scallions, sliced at 1/2 inch angle
3 gloves garlic, minced
1/4 cup canola oil (or other high heat oil)
1/4 cup water


1/4 cup chicken stock
1/4 cup Mirin
2 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon freshly ground pepper

Prep ingredients and set aside.

Prep sauce and set aside.

Place wok over the highest heat. When the wok is very hot, add 1/2 of the canola oil and roll around to coat the inside of the wok. When the oil starts to smoke add the chicken. Stir and toss the chicken until it loses its raw exterior color, about 1-2 minutes. Transfer the chicken to a plate and set aside.

Immediately return the wok to the highest heat. Add the remaining cooking oil and the garlic. Stir-fry the garlic about 5 seconds, then add the vegetables. Stir and toss the vegetables, adding the water to moisten. Stir-fry the veggies until they become bright in color, about 2 minutes.

Stir in the prepared sauce, then return the chicken to the wok. Stir and toss until all the ingredients are glazed with the sauce. Transfer to a platter and serve over mixed greens for a lighter dish, brown or white rice or polenta.

This dish is so delcious you’ll want to lick the platter.


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  1. This looks delicious and perfect with all the veggies. Glad I found your blog and the header is fantastic too!

  2. I’m happy that you like my site Pam. I hope you try the stir fry. It’s simple and delicious. I’m certain you’ll love it.

    Thank you for your post.

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