Chicken with Mixed Vegetables
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The Woks of Life · by Sarah★ 5.0 (25)

Chicken with Mixed Vegetables

NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 43%
CARBS 15G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER6G TOTAL SUGAR
FAT 15G48% OF CAL
1G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender sliced chicken breast with broccoli, carrots, mushrooms, and onions in a savory oyster sauce made in the wok. A real Chinese takeout recipe that's healthier than restaurant versions. Quick and satisfying.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 12 ounces boneless skinless chicken breast (or thighs)
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil ((such as vegetable, canola, or avocado oil))
  • 2 teaspoons oyster sauce
  • 2/3 cup low sodium chicken stock
  • 1 1/2 teaspoons sugar ((or brown sugar))
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce ((can sub regular soy sauce, but color won't be as dark))
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • 1 cup small broccoli florets
  • 3/4 cup carrot ((thinly sliced on a diagonal))
  • 3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil; divided))
  • 2 cloves garlic ((chopped))
  • 1/2 cup large-diced onion
  • 3/4 cup sliced mushrooms
  • 1/2 cup red pepper
  • 1 tablespoon Shaoxing wine
  • 1½ tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
PREP
30M
SODIUM
705MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.