The Speedy Shanghai Chicken Veggie Stir Fry

Speedy Shanghai Chicken Stir Fry

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:4 servings

Ingredients:

• 5 lbs Boneless, skinless chicken breast or thigh, cut into 1-inch cubes
• 1 Tbsp Light/low sodium Soy Sauce (Marinade)
• 1 tsp Rice Vinegar (Marinade)
• 1 tsp Toasted Sesame Oil (Marinade)
• 1 Tbsp Cornstarch (Marinade)
• Pinch White Pepper (Marinade)
• 1/2 cup Low sodium Chicken Stock (Sauce)
• 3 Tbsp Light/low sodium Soy Sauce (Sauce)
• 2 Tbsp Oyster Sauce (or vegetarian alternative)
• 1 Tbsp Packed Brown Sugar
• 1 Tbsp Rice Vinegar (Sauce)
• 1 tsp Cornstarch (Sauce, for thickening)
• 2 Tbsp High-Heat Cooking Oil (Peanut, Canola, or Grapeseed), divided
• 1 inch piece Fresh Ginger, finely minced
• 3 cloves Garlic, finely minced
• 2 cups Broccoli florets
• 1 large Red Bell Pepper, thinly sliced
• 2 medium Carrots, thinly sliced on the bias
• 1 cup Snow Peas or Sugar Snap Peas, ends trimmed
• 1/2 medium Yellow Onion, cut into medium wedges
• 2 stalks Scallions (green onions), chopped (whites and greens separated)
• 1 tsp Toasted Sesame Seeds (Garnish, optional)

Instructions:

• Marinate the Chicken: In a medium bowl, toss the cubed chicken with the marinade ingredients (1 Tbsp Soy Sauce, 1 tsp Rice Vinegar, 1 tsp Sesame Oil, 1 Tbsp Cornstarch, Pinch of Pepper). Set aside for 10 minutes.
• Mix the Sauce: In a separate small bowl, whisk together all sauce ingredients (Stock, 3 Tbsp Soy Sauce, Oyster Sauce, Brown Sugar, 1 Tbsp Rice Vinegar, 1 tsp Cornstarch) until the cornstarch is fully dissolved. Set aside.
• Prep Aromatics & Veg: Chop all vegetables and mince the ginger and garlic. Separate the white parts of the scallions from the green parts.
• Cook the Chicken (First Batch): Heat 1 Tbsp of high-heat oil in a wok or large skillet over high heat until shimmering. Add half the chicken in a single layer. Cook without moving for 1 minute, then toss until cooked through (about 3-4 minutes total). Remove chicken and set aside. Repeat with the remaining 1 Tbsp of oil and the second batch of chicken.
• Sauté Vegetables: Wipe the wok clean if necessary. Add the broccoli and carrots first. Stir-fry for 2 minutes until slightly tender-crisp. Add peppers, onions, and the white parts of the scallions. Stir-fry for 1 minute more.
• Bloom Aromatics: Create a small space in the centre of the wok. Add the minced ginger, garlic, and the green parts of the scallions (if using now). Cook for about 30 seconds until fragrant.
• Combine & Sauce: Return the cooked chicken to the wok. Give the pre-mixed sauce a very quick re-whisk (as cornstarch settles fast!) and pour it over the chicken and vegetables.
• Thicken: Stir constantly and vigorously. The sauce should bubble and thicken into a glossy glaze within 60–90 seconds.
• Finish & Serve: Remove immediately from the heat. Taste and adjust seasoning if necessary. Garnish with toasted sesame seeds and serve immediately over steamed rice.

Nutrition Facts

Calories	2496 kcal
Protein	20.6 g
Fat	33.3 g
Carbs	134.5 g
Fiber	23.5 g
Sodium	2902 mg

Recipe Info

Category	Main Course
Cuisine	Cantonese

Unlock the Secrets to Restaurant-Quality Weeknight Meals

There’s a magic that happens when ingredients hit intense heat in a wok—a transformative process that locks in flavour and preserves vibrant texture. Many home cooks shy away from Asian-inspired cooking, believing it requires a pantry full of esoteric ingredients or hours slaving over a stove. I’m here to dispel that myth entirely. This particular Chicken Stir Fry Recipe is designed to be your weeknight secret weapon, proving that truly magnificent food doesn't need to take all evening. We are aiming for that perfect balance: protein that melts in your mouth, vegetables that snap when you bite them, and a sauce that clings beautifully to every piece. Get ready to redefine what a fast dinner can be.

Why This Speedy Shanghai Chicken & Veggie Stir Fry Wins Every Time

Forget those soggy, overcooked takeaways! This is the genuine article: a lightning-fast, flavour-packed Chicken Stir Fry , inspired by the fresh, balanced tastes of Cantonese cooking. We’re talking silky, marinated chicken, crisp-tender vegetables, and a glossy sauce that hits all the right notes—salty, sweet, and deeply savoury. It’s the perfect antidote to a long day when you need something wholesome on the table in under 30 minutes. Difficulty-wise, while the technique relies on speed, the structure of this recipe makes it an Easy level execution, provided you adhere to the golden rule of stir-frying: preparation first, cooking second. We estimate the prep time at 20 minutes (including 10 minutes of crucial marinating), with the active cook time clocking in at just 10 to 12 minutes total for four generous servings.

The Art of the Wok: High Heat, High Reward Cooking

The fundamental difference between a good stir fry and a great one lies in thermodynamics. The wok’s curved surface allows you to rapidly move ingredients away from the direct heat source to the cooler sides, controlling the cooking process without pausing. This high-heat method, often called Wok Hei (the breath of the wok), caramelizes surfaces quickly, delivering that signature smoky depth. If you don’t have a dedicated wok, a very large, heavy-bottomed skillet will suffice, but you must be militant about keeping that heat high.

Defeating Takeout: Flavor Profiles in Under 30 Minutes

When you order in, you pay for convenience and often a higher salt/sugar content. By making this Quick Easy Chicken Stir Fry at home, we gain complete control. Our sauce balances the richness of oyster sauce with the brightness of rice vinegar and the depth of soy sauce, all held together by a thin veil of brown sugar. This profile ensures a Tasty Chicken Stir Fry experience every single time, hitting savory, sweet, and umami notes without relying on excessive fats or artificial flavourings.

A Weeknight Champion: Reliable Results for Exhausted Cooks

This recipe is engineered for reliability. The 10-minute marinade isn't just for flavour; it tenderizes the protein using cornstarch—a technique known as "velveting"—ensuring your meat remains succulent even under aggressive heat. Because every vegetable is chosen for its sturdy texture (broccoli, carrots, peppers), and the cooking sequence is strictly timed, you reduce the risk of mushy vegetables, guaranteeing a Healthy Chicken Stir Fry Dinner that feels like a genuine treat.

Assembling Your Crisp & Savoury Chicken Stir Fry Arsenal

Success in the kitchen, especially with fast cooking methods, hinges entirely on your preparation, or mise en place . Before you even consider turning on the stove, every component—protein, sauce, aromatics, and vegetables—must be chopped, measured, and sitting within arm’s reach. For this dish, we need about 1.5 lbs (680g) of boneless chicken breast or thigh, cut into uniform, bite-sized pieces, ready to be transformed by our marinade.

The Unbeatable Marinade Formula for Silky Protein

The key to avoiding dry, rubbery chicken lies right here. In a bowl, we introduce the cubed chicken to a mixture designed for both flavour penetration and moisture retention. This includes a splash of light soy sauce for salt, a teaspoon of rice vinegar for a slight tang, a hint of toasted sesame oil for nutty depth, and—most critically—one tablespoon of cornstarch.

This starch creates a protective layer that seals in juices during the high-heat sear, giving you that impossibly velvety texture characteristic of professional Chinese cooking. A final pinch of white pepper adds a gentle warmth.

Essential Produce: Sourcing Vegetables That Stay Crunchy

For an optimal texture profile in our stir fry, we need a blend of hard and soft vegetables. We rely on 2 cups of bite-sized broccoli florets, 2 medium carrots sliced thinly on the bias (diagonal cut increases surface area for quicker cooking), one large red bell pepper thinly sliced, half a yellow onion cut into wedges, and a cup of crisp snow peas.

The diagonal slicing of the carrots is crucial; it allows them to cook at the same pace as the softer ingredients, ensuring everything is ready simultaneously without any piece being tough or raw.

Beyond Soy Sauce: Crafting the Signature Glossy Glaze

The sauce is the soul of the Chicken Stir Fry Sauce Recipe . We whisk together half a cup of low-sodium chicken stock, three tablespoons of light soy sauce, two tablespoons of rich oyster sauce (or a vegetarian alternative for depth), one tablespoon of packed brown sugar for necessary sweetness, one tablespoon of rice vinegar, and one teaspoon of cornstarch to ensure a professional, clingy finish. Whisking this thoroughly beforehand eliminates graininess and ensures quick thickening when it hits the heat.

The Essential Gear: Woks, Blades, and Prep Stations

While this can be managed in a large skillet, a proper wok is highly recommended for achieving true Easy Wok Recipes Chicken success. Its shape promotes faster evaporation and even heat distribution. Beyond the vessel, ensure you have a very sharp knife; dull blades crush cell walls, releasing moisture prematurely and making your vegetables weep instead of sear. Finally, have small bowls ready for your pre-measured ingredients—your mise en place station should look like a professional kitchen setup.

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The Sequential Mastery: Perfecting Your High-Heat Technique

Stir-frying is a fast dance; you must move with purpose. Because we are dealing with a Cheap Chicken Stir Fry Recipes approach using common ingredients, the technique must be perfect to elevate the final result. The process requires patience during the initial sear, swift action during the vegetable incorporation, and absolute focus when the sauce is added.

Step-by-Step: Executing the Ultimate Chicken Stir Fry

Once all your ingredients are prepped, the cooking process moves rapidly. Remember: high heat is your friend, but never, ever overcrowd the pan.

Phase One: Preparing the Chicken for Maximum Sizzle

Set your wok over high heat and allow it to get truly hot—wait until the added oil begins to shimmer lightly. We cook the chicken in two separate batches, using 1 tablespoon of high-heat oil (peanut or canola are excellent choices) for each batch. Add half the marinated chicken in a single layer.

Resist the urge to touch it for a full minute; this allows the high heat to sear the exterior, locking in those velvety juices created by the marinade. Once nicely coloured, toss and stir until about 90% cooked through, then immediately remove it to a clean plate. Repeat this searing process with the remaining chicken and oil.

Sequencing the Veg: Order of Operations for Optimal Texture

Wipe the wok quickly if necessary, and return it to high heat, adding the hardest vegetables first: the broccoli and carrots. Stir-fry these for about two minutes until they begin to brighten in colour and soften slightly, indicating they are becoming crisp-tender. Next, add the peppers, onions, and the white parts of your scallions.

Cook for just one more minute. Now, create a small clearing in the centre of the wok. Add your minced fresh ginger and garlic (and the green parts of the scallions if you wish to infuse the oil here). Stir these aromatics rapidly for about 30 seconds until fragrant—be vigilant, as garlic burns quickly!

The Grand Finale: Bringing the Sauce and Heat Together

Return all the seared chicken to the wok with the vegetables. Give your pre-mixed sauce a very quick whisk one last time (as the cornstarch settles fast!) and pour the entire mixture evenly over the chicken and vegetables. Immediately begin stirring vigorously and continuously. Within 60 to 90 seconds, the sauce will rapidly boil and thicken into that beautiful, glossy glaze that coats every ingredient. Once thickened, remove the wok from the heat instantly to prevent any further cooking.

Elevating Your Dish: Pro-Tips and Flavor Twists

To truly make this recipe your signature, understanding adaptability is key. A great cook knows how to pivot based on what is available.

Vegetable Swaps: Mastering Adaptability for Any Season

While the broccoli/carrot/pepper combination is classic, feel free to explore. Summer yields excellent tender zucchini or yellow squash, though these cook faster and should be added right before the aromatics. For a different crunch, try adding sliced mushrooms or water chestnuts during the last minute of vegetable cooking. The key concept for any Chicken Stir Fry With Rice preparation is balancing texture and density in your initial sauté.

Troubleshooting: Fixing Common Stir Fry Pitfalls (No Soggy Veg!)

The number one complaint is soggy vegetables. If this happens, you overloaded your wok. The temperature dropped too low, causing the vegetables to steam instead of sear. Next time, halve your recipe and cook in two separate batches. Next,, if your sauce is too thin, it means you didn't let it boil long enough or the cornstarch wasn't fully activated.

Next time, ensure you bring the sauce to a full, rolling boil while stirring constantly.

Reheating Harmony: Keeping Leftover Stir Fry Vibrant

Leftovers are fantastic, but you must reheat correctly. Do not microwave on high power, as this re-steams the vegetables. Reheat quickly in a clean wok or skillet over medium-high heat, adding just a teaspoon of water or stock to refresh the sauce and prevent sticking. This method helps maintain the residual crispness of your ingredients.

Pairing Perfection: What to Serve Alongside Your Creation

The natural pairing for this flavour profile is, of course, steamed Jasmine Rice, which provides the perfect canvas for soaking up the glorious Chicken Stir Fry Sauce Recipe . However, if you are looking for a complete meal without the rice, this recipe transitions beautifully into Chicken Stir Fry With Noodles . Simply double the sauce volume slightly and toss the finished stir fry with pre-cooked Hokkien or lo mein noodles in the final stages. For an extra fresh contrast, a side of thinly sliced, chilled cucumbers lightly dressed with rice vinegar and a dash of sesame oil cuts through the richness perfectly.