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.
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
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
- Add the sliced chicken and stir-fry until it is no longer pink. Remove the chicken from the wok and set aside.
- Heat the remaining 1 tablespoon of vegetable oil in the same wok.
- Add the onion, bell peppers, ji cai, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok.
- 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.
- 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