One of my favorite Chinese takeout dishes is "Chicken with Chinese Mixed Vegetables" along with lo mein, mai fun, and chicken and broccoli. There's nothing like the sweet and savory flavor of tender vegetables that have been simmered with oyster sauce. Seriously any Chinese dish that has oyster sauce apart of the sauce ingredients is a must-have and the flavor is sooo addictive! This recipe is one of the ones that I cook the most at home because of how versatile it is and how I can pack as many vegetables as I want in it. Besides the vegetables, the second best part is that it takes less than 30 minutes to make! Whenever you're in the mood for takeout on the weekends of simply want a dish with lots of vegetables, this dish is perfect for you! Feel free to make this with as many combinations of vegetables as you want.
(You can use any combination of these veggies)
-1 cup chopped baby bella mushrooms
-1/2 cup chopped yellow or red onions
-1 cup chopped broccoli florets
-1 can baby corn (drained)
-1 can water chestnuts (drained)
-1/4 cup chopped carrots
-1 cup chopped bok choy
-1 can bamboo shoots (drained)
-rice for serving
For the Chicken:
-1 cup chopped boneless skinless chicken breasts
-1 tbs. cornstarch
-1 tsp. sesame oil
-1 tbs. cornstarch
-3 tbs. water
-4 tbs. oyster sauce ( I use Lee Kum Kee)
-4 tbs. soy sauce
-2 tbs. minced garlic
-2 cups chicken broth
-1 tbs. brown sugar
In a bowl, mix chicken with cornstarch, sesame oil, and ginger. In a separate bowl, mix all ingredients for the sauce, making sure that the cornstarch is thoroughly mixed in.
In a wok or pan, add all vegetables with the sauce. Cook for about 10 minutes on med-high heat until the vegetables are tender, then add the chicken and cook until browned about 6 minutes. Serve with rice. Enjoy!
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