Chicken and Vegetable Stir-fry

Chicken and Vegetable Stir-fry

A Chinese-style stir fry with a sweet-savory soy sauce base.

Ingredients: 3 to 4 servings

Chicken breast strips, sliced diagonally
● Grated ginger
7 g
● Sake
1 tablespoon
Chinese cabbage, rough chopped
3 leaves (about 245 g)
Green peppers, julienned
2 (about 91 g)
Carrots, julienned
70 g
◎ Soy sauce
2 tablespoons
◎ Oyster sauce
1 teaspoon
◎ Sake
1 tablespoon
◎ Sugar
1 tablespoon + 1 teaspoon
◎ Chicken soup stock granules
1/2 teaspoon
◎ Sesame oil
1 teaspoon
◎ Grated garlic
1 clove (about 3 g)


1. Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well.
2. Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing.
3. Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking.
4. When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up!
5. This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste.
6. This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste.
7. My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned.

Story Behind this Recipe

The take-out that I got from a hotel in Florida was so good that I decided to try making it myself. I've noted a chicken and beef version (see photos in Steps 5 and 6).