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Chicken and Vegetable Stir Fry


  • 4 Tbs soy sauce
  • 4 Tbs oyster sauce I left this out
  • 2 Tbs rice wine or dry sherry
  • 1 Tbs sesame oil
  • 1 Tbs brown sugar
  • 1 tsp five-spice powder
  • 4 Tbs peanut or canola oil divided
  • 2 boneless skinless chicken breasts about 24 ounces, cut into thin strips
  • 2 carrots peeled and julienned (cut into thin strips)
  • 2 red orange or yellow bell peppers, seeded and cut into thin strips
  • 2 cups broccoli florets cut into bite-size pieces
  • 4 cloves garlic minced
  • 4 tsp fine grated fresh ginger
  • 2 cups chicken or vegetable broth
  • 2 Tbs cornstarch mixed with 2 Tbs cold water


  • Mix the sauce ingredients (soy sauce, oyster sauce, rice wine, sesame oil, five-spice powder and brown sugar) together in a small bowl and set aside.
  • Cut up all the meat and vegetables, including ginger and garlic.
  • In a wok or large skillet, heat 2 Tbs of the peanut oil over medium high heat. Add the chicken pieces and cook about 4 minutes, until cooked through, stirring constantly. Remove the chicken into a bowl.
  • Heat the other 2 Tbs of oil in the wok and add all the vegetables except for the ginger and garlic. Cook about 4 minutes, stirring constantly, until crisp tender. Add the ginger and garlic and stir fry another minute or so.
  • Return the chicken to the pan and add the sauce and the broth. Bring to a simmer and cook for a minute or so, then stir in the cornstarch paste. Simmer a few minutes, stirring to mix everything together well, until the sauce has thickened.
  • Serve over rice or noodles.