Tuesday, September 27, 2022

Stir Fry Veggies and Chicken

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Having vegetables in every meal is always part of my diet. This dish is very easy to cook: just grab any kind of vegetables available in the fridge, saute it with some garlic, and meat of your own choosing, then seasoned with oyster sauce. It’s a hearty, healthy, and tasty dish. Visually, it resembles our beloved stir-fried chop suey dish.

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Table of Contents

Ingredients

  • 1 sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 small whole garlic, minced
  • 1 onion, chopped
  • 3 tbsp cooking oil
  • 1 small sayote / choko
  • 1 small carrot
  • 1 medium patula / ridge gourd

Seasoning

  • 3 tbsps oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • Salt and pepper to taste

Cooking procedure:

  1. In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  2. Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Cooking tips:

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • Add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.

Stir Fry Veggies and Chicken

Prep Time12 mins
Cook Time15 mins
Calories:

Ingredients

  • 1 pc sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 pc small whole garlic, minced
  • 1 pc onion, chopped
  • 3 tbsp cooking oil
  • 1 pc small sayote / choko
  • 1 pc small carrot
  • 1 pc medium patola / ridge gourd

Seasoning

  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • 1 pinch salt and pepper to taste

Instructions

  • In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  • Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Notes

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • You can add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.
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Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest Recipe

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
- Advertisement -

Having vegetables in every meal is always part of my diet. This dish is very easy to cook: just grab any kind of vegetables available in the fridge, saute it with some garlic, and meat of your own choosing, then seasoned with oyster sauce. It’s a hearty, healthy, and tasty dish. Visually, it resembles our beloved stir-fried chop suey dish.

- Advertisement -

Table of Contents

Ingredients

  • 1 sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 small whole garlic, minced
  • 1 onion, chopped
  • 3 tbsp cooking oil
  • 1 small sayote / choko
  • 1 small carrot
  • 1 medium patula / ridge gourd

Seasoning

  • 3 tbsps oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • Salt and pepper to taste

Cooking procedure:

  1. In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  2. Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Cooking tips:

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • Add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.

Stir Fry Veggies and Chicken

Prep Time12 mins
Cook Time15 mins
Calories:

Ingredients

  • 1 pc sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 pc small whole garlic, minced
  • 1 pc onion, chopped
  • 3 tbsp cooking oil
  • 1 pc small sayote / choko
  • 1 pc small carrot
  • 1 pc medium patola / ridge gourd

Seasoning

  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • 1 pinch salt and pepper to taste

Instructions

  • In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  • Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Notes

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • You can add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -
Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
More Recipes and Tips
- Advertisement -

Having vegetables in every meal is always part of my diet. This dish is very easy to cook: just grab any kind of vegetables available in the fridge, saute it with some garlic, and meat of your own choosing, then seasoned with oyster sauce. It’s a hearty, healthy, and tasty dish. Visually, it resembles our beloved stir-fried chop suey dish.

- Advertisement -

Table of Contents

Ingredients

  • 1 sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 small whole garlic, minced
  • 1 onion, chopped
  • 3 tbsp cooking oil
  • 1 small sayote / choko
  • 1 small carrot
  • 1 medium patula / ridge gourd

Seasoning

  • 3 tbsps oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • Salt and pepper to taste

Cooking procedure:

  1. In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  2. Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Cooking tips:

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • Add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.

Stir Fry Veggies and Chicken

Prep Time12 mins
Cook Time15 mins
Calories:

Ingredients

  • 1 pc sliced cabbage
  • 3 pcs chicken thighs, cut into small portions
  • 1 pc small whole garlic, minced
  • 1 pc onion, chopped
  • 3 tbsp cooking oil
  • 1 pc small sayote / choko
  • 1 pc small carrot
  • 1 pc medium patola / ridge gourd

Seasoning

  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • 1 pinch salt and pepper to taste

Instructions

  • In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
  • Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.

Notes

  • Do not overcook vegetables.
  • Soak cabbage in salt water. Rinse properly and drain.
  • You can add the chicken powder as your like.
  • You can also add a drop of sesame oil.
  • Best serve while still hot.
  • You can add quail eggs.
  • If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
  • Dilute cornstarch with water and add to the dish to have a pectinate texture base.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -

More Articles Like This