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Close up of Chicken and Vegetable Stir Fry in a wok.
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5 from 1 vote

Grandma's Chicken and Vegetable Stir Fry

Grandma's Chicken and Vegetable Stir Fry is loaded with juicy chicken and a wok full of veggies. It's a delicious way to clear out the fridge!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 8
Calories: 254kcal
Author: Jeannette


For The Marinade

  • 400 g / 0.88 lb chicken thigh fillets
  • 1 tbsp chicken bouillon powder
  • 1 tbsp oyster sauce (or a vegetarian substitute)
  • 1/4 tbsp sugar (or to taste)
  • 1/2 tbsp potato starch

For The Stir Fry

  • 200 g / 0.44 lb carrot (thinly sliced)
  • 200 g / 0.44 lb broccoli (cut into florets)
  • 200 g / 0.44 lb celery (sliced into 1cm/0.4" pieces)
  • 100 g / 0.22 lb shiitake mushroom (sliced into 0.5cm/0.2" pieces)
  • 3 cloves garlic (finely chopped; half for the vegetables and half for the chicken)
  • 1/2 tsp salt (or to taste; for stir frying)
  • 1 tbsp salt (for boiling the broccoli and carrots)
  • 3/4 tbsp chicken bouillon powder
  • 1 tbsp sesame oil
  • 6 tbsp cooking oil (half for the vegetables and half for the chicken)
  • water (for boiling the broccoli and carrots)


  • 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!


  • 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!
  • Other vegetable options include Chinese broccoli, snow peas, sugar snap peas, green beans, baby corn, zucchini, capsicum/bell peppers, bok choy, jook choy (the ones we cook with crispy pork belly leftovers or bean sprouts.
  • You can make this dish vegetarian by replacing the chicken with firm tofu or mushrooms.
  • Alternatives to chicken can be beef, pork, lamb, turkey, seafood or any leftover meat (e.g. rotisserie chicken, roast duck or crackling pork).
  • Whichever protein you choose, they can all be marinated the same way for added taste. But if you're using leftovers already seasoned, you might want to use less of the marinade because it will already come with enough flavor.


Calories: 254kcal | Carbohydrates: 7g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1426mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4484IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 1mg