This is a very simple, healthy dish. Plus you can substitute just about any vegetables you want. I make this both with and without chiles. If I’m serving some people who can take zero heat, I divide the dish in two and add chiles to one half at the very end.
Keys to this dish are: 1) cut veggies into about the same size so they cook at the same rate & start ingredients that take longer to cook first (such as carrots or uncooked chicken) 2) Put the fat in your wok and turn the heat to medium high. The oil should be very hot before you add any ingredients 3) Stir ingredients constantly.
Chicken Vegetable Stir Fry
Prep time
Cook time
Total time
An easy, healthy dish - I make variations of this frequently, just using different vegetables.
Author: Anita Edge
Recipe type: Entree
Cuisine: Chinese
Serves: 4
Ingredients
- 1 package chicken ramen noodles
- 1 tbsp peanut oil (or olive oil)
- ½ large onion, sliced & cut into strips
- 1 large carrot, cut into thin strips (I use vegetable peeler)
- 2 cloves minced garlic
- 3 cups chopped bok choy
- 3 cups thinly sliced Chinese cabbage
- 2 cups Tyson cooked chicken strips, thawed
- ¼ tsp finely grated fresh ginger
- 1 tbsp oyster sauce
- soy sauce to taste
- ½ cup diced green chiles (mild, medium, or hot)
Instructions
- Prepare ramen noodles according to package instructions, but use ¾ cup water instead of 2 cups. Set aside.
- While ramen is cooking, heat peanut oil in a large wok over medium high heat.
- When oil is hot and beginning to shimmer, add carrots and chicken and stir fry for about 2 minutes.
- Add onion, garlic, bok choy, cabbage, and ginger and stir fry for another 2-3 minutes or until crisp-tender.
- Stir in oyster sauce, ramen noodles, and green chiles, stirring constantly and cooking for another 1-2 minutes.
- Add soy sauce to taste and serve.
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