Description
A colorful stir fry packed with tender chicken, crisp vegetables, and creamy quail eggs, all coated in a savory sauce that makes every bite satisfying and comforting.
Ingredients
Scale
- 300 grams chicken breast, sliced thin
- 12 quail eggs, boiled and peeled
- 2 cups cabbage, chopped
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with water
- 2 tablespoons vegetable oil
- 1 cup chicken broth
Instructions
- Heat a large wok or skillet over medium high heat and add vegetable oil.
- Sauté garlic and onion until fragrant.
- Add sliced chicken and cook until lightly browned.
- Add cabbage, carrots, bell peppers, and mushrooms, then stir fry for 4 to 5 minutes until slightly tender but still crisp.
- In a bowl mix soy sauce, oyster sauce, chicken broth, and the cornstarch mixture.
- Pour the sauce into the pan and gently add the quail eggs.
- Stir until the sauce thickens and coats all the ingredients evenly.
- Serve hot with steamed rice.
Notes
- Slice vegetables evenly so they cook at the same speed.
- Cook on medium high heat to maintain a crisp stir fry texture.
- Add the sauce toward the end so vegetables stay vibrant.
- Do not overcrowd the pan to avoid steaming the ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 230 mg