Best 2 Chinese Chicken And Vegetables Recipes

Tantalize your taste buds with a culinary journey to the Orient with our delectable Chinese Chicken and Vegetables recipes. Discover a symphony of flavors in our collection of authentic Chinese dishes, each bursting with vibrant ingredients and aromatic spices. From the classic stir-fried chicken and vegetables to the tantalizing kung pao chicken and the comforting chicken and snow peas, our recipes cater to every palate. Embark on this culinary adventure and recreate the magic of Chinese cuisine in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE CHICKEN AND VEGETABLES

Chinese Chicken and Vegetables image

Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.

Provided by Kzim4

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/2 cup soy sauce
1 tablespoon vegetable oil
3/4 cup water
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups Chinese vegetables (bamboo shoots, water chestnuts, bean sprouts, snow peas are all good)

Steps:

Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
Shake to coat all chicken.
Let marinate in fridge for at least 30 minutes.
Longer is OK.
Heat oil in wok or large frying pan over medium-high to high heat.
Add chicken and marinade to pan and cook thoroughly.
Combine water, cornstarch, salt and pepper.
Add to chicken.
Bring to boil.
Add vegetables.
Heat through.
Serve over rice.

CHINESE CHICKEN AND VEGETABLES

Chinese Chicken And Vegetables image

Provided by Barbara Kafka

Categories dinner, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick
3 tablespoons black soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon grated, peeled fresh ginger
2 1/2 teaspoons Chinese chili paste with garlic
2 teaspoons toasted sesame oil
2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick
1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons scallions, green part only, sliced thin

Steps:

Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
Remove from oven and uncover. Serve over cooked white rice.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding them.
Use high heat: Stir-frying is a quick-cooking method, so it's important to use high heat to get the best results.
Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will steam instead of stir-frying.
Stir constantly: This will help to prevent the chicken and vegetables from sticking to the pan and burning.
Season to taste: Once the chicken and vegetables are cooked, season them to taste with soy sauce, rice vinegar, and sesame oil.
Serve immediately: Stir-fried dishes are best served immediately, while they are still hot and fresh.

Conclusion:

Chinese Chicken and Vegetables is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a healthy dish that is packed with vegetables and lean protein. With a few simple tips, you can make this dish at home and enjoy a delicious and authentic Chinese meal.