Ingredients
Scale
- 400g chicken breast or thighs, thinly sliced
- 200g fresh mushrooms (white button or cremini), sliced
- 100g snow peas or snap peas
- 1 medium carrot, thinly sliced
- 100g baby corn
- 100g water chestnuts, drained
- 150g bok choy or napa cabbage, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 120ml chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Marinate the chicken: In a bowl, combine sliced chicken with salt, pepper, 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon chicken broth. Mix and set aside for 10 minutes.
- Prepare the vegetables: Slice mushrooms, carrots, and bok choy. Rinse snow peas and baby corn. Drain water chestnuts. Ensure all ingredients are ready before cooking.
- Make the sauce: In a small bowl, mix remaining soy sauce, chicken broth, sesame oil, and cornstarch. Stir until smooth and set aside.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add chicken and stir-fry 4–5 minutes until lightly browned and cooked through. Remove chicken and set aside.
- Cook the vegetables: Add remaining oil to the wok. Stir-fry garlic and ginger until fragrant. Add carrots and mushrooms first, cooking 2 minutes. Add snow peas, baby corn, water chestnuts, and bok choy. Stir-fry 3–4 minutes until vegetables are crisp-tender.
- Combine chicken and sauce: Return chicken to the wok. Pour in sauce and stir until the sauce thickens and evenly coats the chicken and vegetables (1–2 minutes).
- Serve: Transfer to a serving dish and serve immediately with steamed rice or noodles.
Notes
Adjust the vegetables based on availability or preference.
For a spicier version, add a small amount of chili garlic sauce.
Use tamari or gluten-free soy sauce to make the dish gluten-free.
- Prep Time: 15
- Cook Time: 15