Grandma’s Chicken and Vegetable Stir Fry

This is an authentic Chicken and Vegetable Stir Fry using Grandma’s recipe! Her version comes loaded with juicy chicken pieces and a wok full of vegetables, but you can make it using any of your favorites. It’s a delicious way to clear out the fridge and make the most of every ingredient!

An authentic childhood favorite

Grandma’s Chicken and Vegetable Stir Fry is the reason why I was always stumped when I learned that other children hated broccoli. When I was a child, I adored my hearty greens because she would work her magic over the wok and transform them into a terrific side for rice.

It’s a dish that I grew up eating as a little girl and still love as an adult!

The magic of stir frying is that each floret soaks up ALL the liquid from the chicken and oyster sauce. The result? A savory juice explosion packed with fragrant garlic bits.

Each thigh fillet piece goes through a velveting process so they cook beautifully silky and complement the crunch from the vegetables.

Here’s how it goes when it’s time to eat: Get one mouthful of ultra tender chicken followed by a satisfying carrot bite and finish it up with an expert rice shovel straight onto your taste buds!

What should I put in my stir fry?

There are SO many ways you can mix and match a stir fry that the list is endless! Sometimes we do it with eggs, other times winter melon and then there are nights when eggplants are the only option we have.

But for Grandma’s Chicken and Vegetable Stir Fry, you want a range of veggies that can withstand high heat without softening too much. That way, you can enjoy a good crunch with every bite!

Vegetables

This recipe includes the vegetables Grandma uses the most, but there are many other choices that would work well too. If they’re on the soft side, you won’t have to blanch them the way we do with the broccoli and carrots.

Here are our favorite options:

• Chinese broccoli (the one you get served with oyster sauce at dim sum restaurants). Crunchy, mildly bitter but can withstand high heats without getting too soggy. The leaves also soak up lots of sauce and seasoning.
• Snow peas. On the softer side for those who prefer that, but if cooked for a shorter time will add a subtle sweetness to the Chicken and Vegetable Stir Fry.
• Sugar snap peas. As the name suggests, they’re sweet and snappy to bite into. These are great for adding a vibrant flavor profile.
• Green beans. They offer a mild sweetness and have a unique texture with a crunch on the outside and pops of beans on the inside.
• Baby corn. Great for color and will cook well over high heat. These will offer texture and a subtle sweet taste. These take longer to cook than broccoli and carrots.
• Zucchini. Under higher temperatures, they’ll soften quickly but will act like sponges and soak up the surrounding juices.
• Capsicum/Bell peppers. Like baby corn, they’re great for color, especially if you’re using a variety. Depending on which ones you choose, there will be different sweetness levels.
• Bok choy. Crisp and like an empty canvas, the leaves will take on the sauce’s liquid as it cooks.
• Jook choy (the ones we cook with crispy pork belly leftovers). The taste of these is milder than Chinese broccoli while juicy like bok choy. The stems are tender enough to soak up the dish’s seasoning.
• Bean sprouts. Light and stringy, they’re perfect for a fresh kick. You’ll only need a quick sear for these as they cook very quickly.

Protein

You can make this side dish vegetarian by using firm tofu or your favorite mushrooms (Grandma used to use canned straw mushrooms when we were little so it was easier to chew).

Alternatively, you can try it with:

• Beef. When thinly sliced and cooked, it will add a deep savory taste. It’s best to go for sirloin, flank, skirt, scotch or tenderloin as we do with our Black Pepper Beef (黑椒牛柳).
• Pork. You can use any cut you like, but keep in mind that some are leaner than others so the mouthfeel will differ from cut to cut. To get the leaner pieces tender, try flattening them using a meat mallet.
• Lamb. The flavor might be stronger than most meats, but if you love the taste of lamb, then this is the protein choice for you. I would recommend pairing it with vegetables that are sweeter so they can balance out the earthiness.
• Seafood. Opt for fish fillets, squid, octopus, mussels or any of your favorite seafood. Each will come with different cooking times, so keep an eye on it as it cooks.
• Any leftover meat (e.g. rotisserie chicken, roast duck or crackling pork). If the leftovers are already seasoned, you might want to use less of the marinade because it will come with enough flavor.

Whichever protein you choose, they can all be marinated the same way for added taste!

Why this recipe works

• Boiling the carrots and broccoli reduces the stir frying time so they won’t need too much time on the wok.
• Marinating the chicken deepens the savory flavor inside the meat.
• Using a range of veggies means you’ll have tons of textures.

What you’ll need

About the ingredients

You can opt for any vegetables or protein that you like. It’s a great way to use up leftover bits and pieces still in the fridge!

How to make this recipe

Cut the thigh fillets into strips, roughly 1cm (0.4″) thick and marinate them in the oyster sauce, chicken bouillon powder, sugar and potato starch. Let it sit while you work on the other ingredients.

Give the vegetables a thorough wash. Bring a pot of water to a boil and add 1/2 tbsp salt. Put the carrots and broccoli in to cook for 2 minutes or until 80% cooked, then drain in a colander.

Heat up a wok or pan on high heat and pour half the oil in. Turn the heat to medium and add half the garlic in to cook for 30 seconds. Increase the heat back up to high and toss the broccoli, carrots, celery, mushrooms, 1/2 tsp salt and 3/4 tbsp chicken bouillon powder in to cook for 3 minutes.

Transfer the contents onto a plate or bowl.

Pour the remaining oil into the wok or pan and turn the heat down to low. Add the rest of the garlic in to cook for 20 seconds, then turn the heat back up to high and add the chicken pieces in.

Let them cook for 3 minutes or until almost cooked before stirring in the sesame oil.

Transfer the semi-cooked vegetables back into the wok and toss everything together until well combined.

Serve immediately as is or with rice!

Recipe FAQs

Tips for the best results

• Don’t overcrowd the wok. Cook everything in smaller batches if you have to. Overcrowding lowers the heat inside and you’ll end up boiling instead of stir frying.
• Avoid overcooking the ingredients. Since everything gets cooked more than once, partially cook the vegetables and meat until the very end so the meat’s not rubbery or the veggies too soft.
• Use your favorite produce. We might like broccoli and carrots, but if you prefer other greens then make it with what your heart desires!

What to serve it with

• Start the steamer up and make Steamed Oysters with Ginger and Shallots.
• Pair everything with Pork Mince Omelette, Braised Beef Honeycomb Tripe and Braised Eggplant with Tofu.
• Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) is the perfect base for each side dish.
• Add a kick to your meal with homemade Sichuan Garlic Chili Oil.
• Chinese Watercress Soup (西洋菜汤) is a classic Cantonese way to end the night.
• Wrap up the meal with a soothing Papaya and Snow Fungus Dessert Soup!

Want more home cooked recipes?

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This post was originally published on 14/10/21 and updated with new recipe links in February 2023.

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