🍽️ How to Make Mixed Vegetable Chicken

🧆 Ingredients

• 300g chicken breast (sliced)
• 50g carrots (julienned)
• 50g bell peppers (sliced)
• 50g snow peas
• 50g mushrooms (sliced)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Chicken:

   • Choose fresh, boneless chicken breast. Look for meat that is pale pink, moist, and free of any unpleasant odor. Avoid chicken with grayish color or sticky texture.
   • Rinse the chicken breast under cold running water and pat dry with paper towels.
   • Slice the chicken thinly against the grain for maximum tenderness. Thin slices cook quickly and remain juicy.
   • In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt. Mix well and let marinate for at least 10–15 minutes. This step ensures the chicken absorbs flavor and stays moist during cooking.

2. Preparing and Cleaning the Vegetables:

   • Wash all vegetables thoroughly under running water to remove dirt and pesticides. For mushrooms, gently wipe with a damp cloth instead of soaking to prevent waterlogging.
   • Peel and julienne the carrots into thin strips for even cooking.
   • Slice bell peppers into uniform strips, removing seeds and membranes.
   • Trim the ends of snow peas and remove the tough string along the edge.
   • Slice mushrooms evenly.
   • After washing, spread vegetables on a clean towel and pat dry. Excess moisture can cause splattering and steaming instead of stir-frying.

3. Ingredient Preparation Tips:

   • Prepare all ingredients before turning on the heat. Stir-frying is a fast process, so having everything ready ensures smooth cooking.
   • Use a sharp knife for clean cuts, which helps maintain the texture and appearance of the vegetables.
   • For best results, use vegetables that are fresh and crisp. Avoid wilted or overripe produce.

4. Stir-Frying the Chicken:

   • Heat a wok or large skillet over high heat until hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
   • Add the marinated chicken in a single layer. Let it sear undisturbed for a few seconds to develop a light golden color, then stir-fry briskly until the chicken turns opaque and is just cooked through (about 1–2 minutes).
   • Remove the chicken from the wok and set aside. Do not overcook, as chicken breast can become dry.

5. Stir-Frying the Vegetables and Aromatics:

   • Add another tablespoon of oil to the wok if needed. Add minced garlic and stir-fry for a few seconds until fragrant, being careful not to burn it.
   • Add carrots first, as they take longer to cook. Stir-fry for about 30 seconds.
   • Add bell peppers, snow peas, and mushrooms. Stir-fry all vegetables together over high heat, tossing constantly for even cooking.
   • Cook until vegetables are bright in color and just tender but still crisp (about 2–3 minutes). Avoid overcooking to preserve nutrients and texture.

6. Combining and Finishing:

   • Return the cooked chicken to the wok with the vegetables.
   • Add 1 tablespoon oyster sauce and 1 teaspoon sugar. Toss everything together to coat evenly.
   • Taste and adjust seasoning with salt or more soy sauce if needed.
   • Stir-fry for another 30 seconds to blend flavors. If the mixture seems dry, add a splash of water or chicken broth.
   • Transfer immediately to a serving plate.

7. Serving and Presentation:

   • Serve the dish hot, garnished with a few extra slices of fresh bell pepper or a sprinkle of sesame seeds if desired.
   • Mixed Vegetable Chicken pairs well with steamed rice or noodles.

Additional Tips:

• Always use high heat for stir-frying to achieve a crisp texture and vibrant color.
• Do not overcrowd the wok; cook in batches if necessary to avoid steaming the ingredients.
• For extra flavor, add a dash of white pepper or a few drops of sesame oil before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the vegetables are best enjoyed fresh.
• If you prefer a spicier dish, add a few slices of fresh chili or a pinch of chili flakes during stir-frying.
• To check the doneness of chicken, cut a piece to ensure it is white throughout with no pink center.
• For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.

💡 Tips

• Slice chicken thinly for tenderness.
• Use a variety of vegetables for color and nutrition.
• Stir-fry quickly over high heat to retain crispness.
• Adjust sauces to taste.