Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Halal Chicken Stir-Fry with Vegetables
This Halal Chinese chicken stir-fry is a flavorful and nutritious dish featuring tender chicken pieces and crunchy vegetables cooked in a savory soy-ginger sauce. Perfect for a quick weeknight meal, it balances protein and veggies with traditional Chinese flavors.
30 min
Medium
3 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami8/10
Spicy1/10
🥄 Texture
Tender, juicy chicken strips contrast with crisp-tender vegetables — carrots and bell pepper retain a pleasant bite. The sauce is glossy and slightly viscous from the cornstarch, coating ingredients without being heavy.
👃 Aroma
Pronounced garlic and fresh ginger top notes with toasty sesame and savory soy/oyster backbone. Overall aroma is warm and savory with a mild peppery edge from the white pepper.
🍷 Pairs Well With
Light jasmine or green tea, a chilled dry Riesling, or a crisp lager/pilsner; non-alcoholic option: sparkling water with a squeeze of lime.
🥗 Side Dishes
Steamed jasmine rice (or extra rice), quick cucumber salad or pickled vegetables for brightness, and a simple stir-fried bok choy or garlic green beans for additional greens.
Ingredients(17 items)
- 1500 grams halal chicken breast (cut into thin strips)
- 22 tablespoons vegetable oil
- 33 cloves garlic (minced)
- 41 tablespoon fresh ginger (minced)
- 51 medium carrot (julienned)
- 61 cup broccoli florets
- 71 red bell pepper (sliced)
- 81 small onion (sliced)
- 93 tablespoons soy sauce (ensure halal certified)
- 101 tablespoon oyster sauce (halal certified)
- 111 teaspoon sesame oil
- 121 teaspoon cornstarch
- 131/4 cup water
- 141/2 teaspoon white pepper
- 151/4 teaspoon salt
- 162 spring onions (chopped)
- 171/2 cup cooked jasmine rice (to serve)
Nutrition Information(per serving)
350
Calories
38g
Protein
20g
Carbs
12g
Fat
Instructions
- 1
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
- 3
Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant but not burnt.
- 4
Add the sliced onion, carrot, broccoli florets, and red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5
Push the vegetables to the side of the wok and add the chicken strips to the center. Stir-fry the chicken until it turns white and is nearly cooked through, about 4-5 minutes.
- 6
Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
- 7
Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and the chicken is fully cooked.
- 8
Season with white pepper and salt. Taste and adjust seasoning if needed.
- 9
Turn off the heat and sprinkle chopped spring onions over the top.
- 10
Serve hot with 1/2 cup cooked jasmine rice per serving.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!