Stir Fry Veggies and Chicken

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.

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.

Print Recipe

Stir Fry Veggies and Chicken

Prep Time12 minutes mins

Cook Time15 minutes 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.