Ji Cai Chao (uyghur Chicken And Vegetable Stir-fry)

Ji Cai Chao, also known as Uyghur Chicken and Vegetable Stir-Fry, is a popular dish in Xinjiang (Uyghur) Cuisine. This flavorful stir-fry is made with tender chicken, fresh vegetables, and aromatic spices, creating a delicious and satisfying meal.

Ji Cai Chao (uyghur Chicken And Vegetable Stir-fry)

Ingredients

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 2 cups ji cai (Chinese chives), cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
  2. Add the sliced chicken and stir-fry until it is no longer pink. Remove the chicken from the wok and set aside.
  3. Heat the remaining 1 tablespoon of vegetable oil in the same wok.
  4. Add the onion, bell peppers, ji cai, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  5. Return the cooked chicken to the wok.
  6. Add soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
  7. Transfer the stir-fry to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
15g
Fat
10g

Supplies

Wok or large skillet Cutting board Knife Spatula

Tools

Stove

Serving suggestions

Serve the Ji Cai Chao with steamed rice or noodles for a complete meal.

Tips & tricks

For a spicier kick, add a few dashes of chili oil or red pepper flakes to the stir-fry.

Cost

$15