Chicken Stir Fry with Vegetables
A quick and healthy chicken stir fry packed with colorful vegetables and delicious flavors.
Equipment
- Nonstick skillet For cooking the stir fry.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 3 tbsp canola oil, divided
- 2 large eggs, beaten
- 1 cup sliced shiitake mushrooms
- 3 cups sliced green cabbage
- 2 tsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 2 tsp sesame oil
- 2 tsp cornstarch
Instructions
- In a large nonstick skillet over medium heat, heat 1 tbsp of oil. Pour in the beaten eggs seasoned with salt and pepper. Cook until an omelet forms, about 3-4 minutes. Flip and cook for another 1-2 minutes. Cut the eggs into strips and set aside.
- Add 1 tbsp of oil to the skillet over medium-high heat. Cook the chicken strips seasoned with salt and pepper until done, around 5-6 minutes. Transfer to a bowl.
- Pour the remaining 1 tbsp of oil into the skillet. Add mushrooms, cabbage, and ginger. Cook for 2-3 minutes until tender.
- In a small bowl, mix soy sauce, hoisin sauce, sesame oil, and cornstarch until smooth.
- Return the chicken and eggs to the skillet with the vegetables. Pour in the sauce and stir well. Simmer for 30 seconds to 1 minute until slightly thickened and heated through. Serve hot with your choice of pancakes or tortillas, green onions, and extra sauce.
Notes
For a vegetarian option, substitute chicken with tofu or more vegetables like bell peppers and snap peas. No alcoholic drinks allowed, please substitute with a non-alcoholic option.