Chow Shung Ding
Elevate your weeknight dinner with the vibrant and flavorful Chow Shung Ding—a quick and satisfying Chinese stir-fry bursting with fresh textures and rich umami flavors. This dish features tender strips of marinated chicken, crisp vegetables like carrots, celery, bell peppers, and water chestnuts, all brought together in a glossy, savory sauce made from soy sauce, chicken stock, and oyster sauce. Highlighted by the fragrant duo of garlic and ginger, and topped with fresh green onions, this 35-minute recipe delivers restaurant-quality results with minimal effort. Perfect served over steamed rice or noodles, Chow Shung Ding is a wholesome and colorful meal that’s perfect for anyone seeking an easy, healthy stir-fry recipe packed with authentic flavor.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 medium Carrots
- 2 stalks Celery
- 1 medium Bell pepper (any color)
- 200 grams Mushrooms
- 150 grams Water chestnuts (sliced)
- 250 milliliters Chicken stock
- 2 tablespoons Oyster sauce
- 2 teaspoons Sugar
- 0.5 teaspoons Black pepper
- 2 stalks Green onions
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce and cornstarch to the chicken. Mix well to coat evenly and set aside to marinate for 10–15 minutes.
While the chicken marinates, mince the garlic and ginger, slice the carrots and celery into thin diagonal pieces, dice the bell pepper, and slice the mushrooms.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the marinated chicken and stir-fry for 3–4 minutes until cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add garlic and ginger and stir-fry for about 30 seconds until aromatic.
Add the carrots, celery, bell pepper, and mushrooms to the wok and stir-fry for 4–5 minutes until the vegetables begin to soften.
Add the cooked chicken back to the wok along with the water chestnuts.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, chicken stock, oyster sauce, sugar, and black pepper. Pour the sauce into the wok and toss everything to coat evenly.
Bring the mixture to a simmer and cook for an additional 2–3 minutes until the sauce has slightly thickened.
Top with sliced green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.0 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4081 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
