About the Recipe
Chicken and mixed vegetables is a classic, versatile dish that's both healthy and satisfying. It's a simple combination of tender chicken pieces and a variety of colorful vegetables, often stir-fried, roasted, or sautéed. The beauty of this dish lies in its adaptability – you can customize it with your favorite vegetables and seasonings, making it a perfect weeknight meal or a more elaborate dinner. Whether you're looking for a light and flavorful option or a hearty and nutritious meal, chicken and mixed veggies is a great choice.
Ingredients
For The Chicken:
12 ounces boneless skinless chicken breast or thighs
2 tablespoons water
1 teaspoon Sloppy Chans Corn Starch
1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
2 teaspoons Sloppy Chans Oyster Sauce
For The Rest of The Dish:
2/3 cup Sloppy Chans Chinese Chicken Stock
1 1/2 teaspoons sugar (or brown sugar)
1 tablespoon Sloppy Chans Oyster Sauce
1 1/2 tablespoons Sloppy Chans Light Soy Sauce
2 teaspoons Sloppy Chans Dark Soy Sauce
1 teaspoon Sloppy Chans 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 Sloppy Chans Shoaxing Cooking Wine
1½ tablespoons Sloppy Chans Corn Starch(mixed into a slurry with 2 tablespoons water)
Preparation
In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.
Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.
Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.
Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.
Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.
Toss in the chicken and its juices and the reserved broccoli and carrots. Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so. Serve immediately with steamed rice.