CookPal AI
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Stir-Fried Vegetables with Chicken or Pork

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Cooking Oils

    • 2 tablespoons vegetable oil

  • Protein

    • 🍗 ½ pound boneless skinless chicken breasts, cut into cubes

  • Flavorings

    • 🧄 2 cloves garlic, chopped
    • 2 tablespoons oyster sauce
    • 🧂 1 teaspoon salt
    • 2 tablespoons mushroom soy sauce
    • 1 tablespoon cornstarch

  • Vegetables

    • 🥦 1 cup chopped broccoli
    • 1 cup sliced green bell pepper
    • 🥕 1 cup sliced carrots
    • 1 cup sliced napa cabbage
    • 1 cup sliced celery
    • 1 cup fresh bean sprouts
    • 🥒 1 cup sliced zucchini
    • 🧅 1 cup chopped green onions

  • Liquids

    • đź’§ ½ cup water

STEPS

1

Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.

2

Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and juices run clear, 4 to 8 minutes.

3

Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.

NUTRIENTS

Per 1 serving

🔥

192

Calories

  • 17g
    Protein
  • 15g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Cut vegetables into bite-sized pieces for even cooking.Make sure to stir-fry over high heat to retain crispness in vegetables.Use fresh chicken or pork for optimal flavor.Substitute protein for tofu or shrimp for a vegetarian or seafood version.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.