Hakka-Style Chinese Chicken Vegetable Stir Fry (No MSG)

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Chicken Veggie Stir Fry

If you’re up for a mouth-watering savory Restaurant-Grade Chinese dish, you must try this recipe to enjoy in 15 min.

This dish is so versatile as you can add any type of vegetables of your choice available to you – Nothing is written in stone and you can get creative.

Best yet, there is no Monosodium Glutamate (MSG) in this recipe.  

Ingredients

  1. Chicken – 1 Breast Piece (Cut into thin strips)
  2. Cabbage – Shredded into strips (Handful)
  3. Bell Pepper – Green/Red/Yellow 1 (Cut into thin strips)
  4. Red or Yellow Onion – 1 bulb (Cut into thin crescent-like slices)
  5. Garlic – 3 ~ 4 Cloves (Chopped)
  6. Baby Corn – 10 pieces
  7. Carrot – Half (Cut into thin strips)
  8. Cooking Oil – 2 Tablespoons
  9. Water – Half Cup

Sauce (Ingredients)

  1. Stock from cooked chicken (explained in the method)
  2. Oyster Sauce – 1 Tablespoon
  3. Hoisin Sauce – 1 Tablespoon
  4. Vinegar – 1 Teaspoon
  5. White Pepper – 1/2 Teaspoon (Can be substituted with Black Pepper)
  6. Sugar – 1 Teaspoon
  7. Salt – 1/2 teaspoon (or to taste)
  8. Dark Soy Sauce – 1 Tablespoon
  9. Corn Starch Slurry – 1 Tablespoon mixed in 2 Tablespoon of water
  10. Chinese Chilly Oil – 1 Tablespoon (Optional)

 

Method

  1. In a medium sized Wok, heat up cooking oil on a medium heat.
  2. Add chopped garlic to it and stir fry till medium brown
  3. Add chicken to it and stir fry to sear it on all sides for about 3 min
  4. Add half Cup water to it and cover the lid to cook chicken for 3 to 4 min on low heat
  5. Remove chicken in a plate, while take out the water from cooked chicken into a small bowl (this will be used as a base for the sauce)
  6. Now with 1 teaspoon of oil, stir fry all the vegetables one by one on a very high heat to sear them while retaining its juices and take it out into a plate.
  7. In the empty wok, reduce the heat to medium and add the water from cooked chicken as a base to prepare the sauce.
  8. Add all the Sauce Ingredients into the base and mix well to blend them in.
  9. Add Chinese Chilly Oil for an extra spice (Optional)
  10. Add corn starch slurry into the sauce to thicken it. You can eyeball adding small amounts to obtain thickness to your liking.
  11. Finally add chicken and all cooked vegetables into the sauce, mix them well to coat everything evenly.

Best served with Steamed Rice.

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