Chicken Stir Fry – Mama Chong Style

The beginning of stir fry originates in China. Since then, it has been widely adopted through many Asian countries and is hugely popular in America. The recipe I’ll be sharing with you here is my mom’s very delicious take on stir fry with chicken. You can also use these exact same steps to make stir fry with beef bulgogi (Bulgogi recipe here). 

I like stir fry because it’s an easy way to use up vegetables in the fridge, and the delicious flavor of my mom’s marinade (see Mama Chong’s Meat Marinade here), vegetables and additional seasoning making it one dish my kids will eat without complaining. (I consider getting them to enjoy eating broccoli as a win.) 

You can choose whatever vegetables you like for this dish! I’ve listed what we usually pick, although sometimes it’s a matter of using up what I already have. 

Here’s what you need:

• 1 lb chicken tenders (you can also use thighs or breasts)
• Mama Chong’s Meat Marinade
  • 3-4 tbsp soy sauce/cocunut aminos
  • 3-4 tbsp water
  • 1 tbsp sesame oil
  • ½ tsp black pepper
  • 2 tbsp sugar or pureed kiwi or asian pear
  • 2-3 garlic cloves, smashed and chopped (or 1 tsp garlic powder)
• 1 small onion
• 2 medium carrots
• 1 red pepper
• 1 yellow pepper
• 2 cups of broccoli
• 2 green onions
• 1 package of your favorite mushrooms
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• ½ cup cold water with 1 tbsp cornstarch or arrowroot powder (optional)
• 2 tbsp your preferred cooking oil

Start by cutting your meat into small pieces and placing into a bowl. Mix marinade in a bowl and add to chicken, mixing well. Set aside.

As you cut your veggies, place them into separate piles. Cut your onions and peppers into uniform, thin strips. Also thinly slice your carrots and green onions. Cut up your broccoli into similarly sizes pieces.

Grab a large pan or wok and turn on the heat. When hot, add in the cooking oil, followed by the onions and cook for about 1 minute. 

Next, add in the chicken and juice from marinade. When chicken is about halfway cooked through (about 2 minutes), add in the mushroom and green onion. Cook for another 2 minutes, then set aside in a separate bowl.

Now it’s time to cook your remaining veggies. Start with the carrot and cook for 2 minutes, followed by the peppers and broccoli. Cook for another 2 minutes. 

Add the chicken and mushrooms and all of the juice back into the pan or wok, and add another 1 tbsp soy sauce and sesame oil. You can also add the water and cornstarch now in order to make the juice a little thicker like a sauce. This is optional.

Cook for another 1-2 minutes and remove from the pan. You don’t want your vegetables to get too soft.

Recommended to serve with rice. Enjoy!

Print Recipe

Chicken Stir Fry

Dinner – Asian

By Janice Yucel – Serves: 5-6

Prep Time: 20 Minutes – Cooking Time: 10 Minurwa – Total Time: 30 Minutes

Ingredients

• 1 lb chicken tenders (you can also use thighs or breasts)
• Mama Chong’s Meat Marinade
• -->3-4 tbsp soy sauce/cocunut aminos
• -->3-4 tbsp water
• -->1 tbsp sesame oil
• -->½ tsp black pepper
• -->2 tbsp sugar or pureed kiwi or asian pear
• -->2-3 garlic cloves, smashed and chopped (or 1 tsp garlic powder)
• 1 small onion
• 2 Medium carrots
• 1 red pepper
• 1 yellow pepper
• 2 cups of broccoli
• 2 green onions
• 1 package of your favorite mushrooms
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• ½ cup cold water with 1 tbsp cornstarch or arrowroot powder (optional)
• 2 tbsp your preferred cooking oil

Instructions

1

Start by cutting your meat into small pieces and placing into a bowl.

2

Mix marinade in a bowl and add to chicken, mixing well. Set aside.

3

Cut your veggies and place them into separate piles.

4

Grab a large pan or wok and turn on the heat.

5

When hot, add in the cooking oil, followed by the onions and cook for about 1 minute. 

6

Add in the chicken and juice from marinade. When chicken is about halfway cooked through (about 2 minutes), add in the mushroom and green onion.

7

Cook for another 2 minutes, then set aside in a separate bowl.

8

Add carrot to pan or wok and cook for 2 minutes, followed by the peppers and broccoli. Cook for another 2 minutes. 

9

Add the chicken and mushrooms and all of the juice back into the pan or wok, and add another 1 tbsp soy sauce and sesame oil.

10

You can also add the water and cornstarch now in order to make the juice a little thicker like a sauce. This is optional.

11

Cook for another 1-2 minutes and remove from the pan.