Chicken and Vegetable Stir-Fry
چکن اور سبزیوں کا اسٹر فرائی
Not every Chinese meal needs to be fried. This stir-fry is the light, everyday dish that many Pakistani families make at home when they want something quick and fresh: tender chicken and plenty of crisp vegetables in a thin, savoury sauce seasoned mainly with soy and white pepper. It uses whatever vegetables you have and takes about twenty minutes.
- ⏱ Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Toss the chicken with 1 tablespoon of cornflour and 1 tablespoon of soy sauce.
Heat the oil in a karahi on high heat. Stir-fry the chicken for 3–4 minutes until just cooked, then push it to the side.
Add the garlic and ginger for 20 seconds, then the carrot for 1 minute, then the cabbage and capsicum for another 2 minutes. They should be bright and still crunchy.
Add the remaining soy sauce, white pepper, vinegar, salt and water. When it bubbles, stir in 1 teaspoon of cornflour mixed with a little water and cook for 30 seconds.
Toss in the spring onions and serve straight away with rice.
Kitchen notes
Add vegetables in order of how long they take: hard ones like carrot first, leafy ones like cabbage last.
Any crisp vegetables work: broccoli, beans, mushrooms, baby corn or snow peas.
The everyday Chinese dish
Restaurant Chinese food in Pakistan tends to be rich and fried, but home cooks often want something lighter. A simple chicken and vegetable stir-fry fills that gap: it’s quick, uses whatever vegetables are in the fridge, and goes with plain rice for an easy dinner. Many families make it on weeknights alongside a bowl of soup.
Crisp vegetables, not stewed ones
The difference between a good stir-fry and a soggy one is heat and timing. Have everything cut before you start, heat the karahi until it’s very hot, and add the vegetables in stages, from the hardest to the softest. They should be glossy and still crunchy when the dish reaches the table.
A light sauce
The sauce here is deliberately thin and savoury, with soy for salt and colour, white pepper for warmth and a dash of vinegar for brightness. It just coats the vegetables rather than smothering them. For a saucier version to soak into rice, double the water and add a little extra cornflour.
Serving
Serve with steamed rice or chicken fried rice, with a bowl of hot and sour soup on the side for a complete, light Chinese meal at home.
Questions people ask
Is this a healthy option?
It's one of the lightest dishes on a Chinese menu: lots of vegetables, little oil and no deep-frying.
Can I make it vegetarian?
Yes. Leave out the chicken, double the vegetables and add tofu or paneer cubes if you like.
My vegetables turned soggy. Why?
The pan wasn't hot enough or was too full. Cook on the highest heat, in batches if needed, and serve immediately.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 26 g
- Fat
- 9 g
- Carbs
- 11 g
