culinary review

Asian Chicken Stir Fry with Vegetables

Last Modified: 05/19/10
First Published: 05/12/10
Views: 624
Views: 624
stir fry
A simple chicken stir fry is the perfect dish to make if you don't have too much time and you would like something tasty and fresh. It's so easy to vary depending on what you have on hand – we usually use broccoli and carrots, however bok choy, mushrooms, peppers and leeks for example would also be nice alternatives or additions. If you have some leftover chicken, then this dish is perfect, otherwise it's also easy to just fry up a couple of pieces.

4-6 servings


  • 2 tablespoons vegetable oil
  • 3-4 chicken breasts, sliced
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon grated ginger
  • 4 carrots, peeled and sliced
  • 1 head of broccoli, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch + 2 tablespoons water

In a pan (wok would work great), heat the oil up and fry the chicken pieces. Add the onion, and saute together for a minute or two. Add the garlic, ginger, carrots and broccoli pieces and saute on pretty high heat for about 10 minutes, or until the carrots become a bit softer. When everything is cooked through, add the soy sauce and rice vinegar. Make a slurry in a separate cup with the cornstarch and water, add that to the stir fry. Let everything cook for a minutes or two. Serve with rice.