Vegetables Chicken Stir Fry

Serves 6

  • 1 lb. Chicken thighs, boneless, skinles (can also use beef: tri-tip, skirt, or flank Steak, sliced)
  • 4 + 2 tbsp. Canola/peanut oil
  • 5 cloves Garlic, crushed
  • 6 slices Ginger
  • 1 large, 2” dice Onion
  • 8-10 pieces Dried shiitake mushrooms
  • 2 each Carrot (large), sliced thin 
  • 1 lb. Bok choy, cut into 2” (also Baby Bok Choy, Choy Sum)
  • 2 tbsp. Cornstarch
  • ½ cup Chicken broth, low sodium

Marinade: 

  • 2 tsp. Sugar      
  • 2 tbsp Soy sauce
  • 2 tbsp. Oyster sauce
  • 1 tbsp. Sesame oil
  • 2 tbsp. Sherry


Marinating the chicken:
1.  Mix marinade and stir well.
2.  Cut the chicken into 2" slices, mix in the marinade and set aside for ½ hr.

Preparing the vegetables:
1.  Thinly slice the ginger.
2.  Soak dried shiitake mushrooms, remove stems and cut into quarters.
3.  Thinly slice the carrots.
4.  Dice the onion into 2” squares. 
5.  Put a small pot of water to boil (enough to cover all the carrots). Add 1 tbsp. of oil.  Put the carrot slices in the water, turn heat to low and simmer for 1 min.  Remove carrot and drain.  Set aside.  (If ice is available, put them in a bowl of water with ice to shock them and stop the carry over cooking.)  The oil used is for blanching only and is not consumed.
6.  Wash vegetables and dry thoroughly.  Cut into 2” segments.

Pre-cook (half cook) the chicken: 
1.  Sprinkle 2 tbsp. cornstarch evenly over the marinated chicken and mix well.
2.  Heat the sauté pan till it starts to smoke, add 2 tablespoon oil.
3.  Add chicken and sauté until have cooked – just evenly browned on the outside.
4.  Remove from the pan without the remaining liquid and set aside. (Use a clean container. Do not use the same container or bowl that held the chicken for marinating.)

Cook the dish:
1.  Heat the sauté pan till it starts to smoke, add 4 tbsp. oil. 
2.  Just before oil starts to smoke add garlic and onions, sauté till slightly brown to caramelize.
3.  Add ginger and shiitake mushrooms, sauté until fragrant. 
4.  Add the vegetable and sauté until the vegetable is evenly covered with a sheen of oil. 
5.  Add the carrot and chicken and sauté.
6.  Add the chicken broth and sauté. The broth should thicken gradually as you cook.  If too thick add a little more broth to thin it to your desire.
7.  Mix well and serve.



Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.