Cantonese Chicken and Vegetable Stir-Fry: A Flavorful and Healthy Dinner

Searching for a tasty, nourishing, and fast meal? The ideal midweek supper is this Cantonese stir-fried chicken and vegetables. With a savoury sauce consisting of chicken stock, soy sauce and oyster sauce, it blends soft chunks of chicken with vibrant vegetables such as red pepper, green beans and baby corn. Bring the spirit of Cantonese cuisine into your kitchen with this meal, which is infused with the fragrant flavours of ginger, garlic, and scallions. It is a fantastic option for a filling and nutritious dinner since it is flavourful, light, and high in protein.

Ingredients:

For the Sauce:

• 1 cup chicken stock
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine (or dry sherry)

• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch

For the Stir-Fry:

• 3 tablespoons peanut or Olive oil
• 12 oz (340g) raw skinless chicken breast fillets, cut into bite-sized pieces

• 1 red bell pepper, with seeds removed and sliced into thin strips.
• 16 green beans, halved
• 10 canned baby corn, halved
• 2 tablespoons finely grated fresh ginger

• 2 scallions, thinly sliced
• 2 garlic cloves, minced

Directions:
Get the sauce ready: Combine the chicken stock, soy sauce, oyster sauce, rice wine, sesame oil, and cornflour in a small bowl and whisk until smooth. Put the sauce on hold.
Prepare the chicken: In a large wok or pan, heat 1½ teaspoons of peanut or canola oil over medium-high heat. Stir-fry the bite-sized chicken pieces for four to five minutes, or until they are golden brown and cooked through.

Stir-Fry the Vegetables: Heat the remaining oil in the same pan or wok. Sprinkle in the baby corn, green beans and red pepper. The veggies should be cooked through but still have some crunch after around 3 to 4 minutes of sautéing.
Add Aromatics: Add minced garlic, sliced scallions, and grated ginger. To intensify the flavours, heat for one more minute while stirring continuously.
Mix Chicken and Sauce: Add the cooked chicken and veggies back to the pan. Stir everything together after adding the prepared sauce, making sure the sauce covers the chicken and veggies evenly and thickens. Continue cooking for another two to three minutes, or until the sauce is glossy and well cooked.
Serve: For a filling and substantial supper, serve the stir-fry hot over steaming rice or noodles. Have fun!
In conclusion, the harmony of soft chicken, crisp veggies, and a deep, flavourful sauce is achieved in this Cantonese chicken and vegetable stir-fry. It’s a simple and fast recipe that is high in flavour and high in nutrients. This stir-fry is likely to become a favourite, whether you’re searching for a quick supper alternative or something to wow your family and friends.