Chicken and Vegetable Lumpia Stir-Fry
A vibrant Filipino-inspired stir-fry featuring tender chicken, fresh seasonal vegetables, and traditional lumpia flavors, all cooked quickly for a healthy and satisfying weeknight dinner.
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Overview
This Chicken and Vegetable Lumpia Stir-Fry combines lean chicken breast with colorful seasonal vegetables and the aromatic flavors typical of Filipino lumpia. The dish is cooked quickly in a hot wok or large skillet, preserving the vibrant textures and flavors while creating a wholesome meal full of nutrients and satisfying taste.
Why you’ll love it
- Quick and easy, perfect for busy weeknights.
- Loaded with fresh vegetables to boost your daily intake.
- Authentic lumpia seasoning gives a delicious Filipino twist.
- Versatile and customizable with your favorite crunchy vegetables.
Ingredient notes
Use skinless, boneless chicken breast for lean protein that cooks quickly. Choose a mix of seasonal vegetables such as carrots, bell peppers, snap peas, and green beans to keep the dish vibrant and nutritious. The key to authentic lumpia flavor lies in the aromatics: garlic, onion, and traditional soy sauce combined with a touch of oyster sauce and a hint of black pepper. Optionally, fresh or dried chili can add a preferred level of heat.
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Serving & storage
Serve this stir-fry hot, ideally over steamed jasmine rice or your favorite grain to soak up the flavorful sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until steaming hot, ensuring food safety. Avoid refreezing leftovers.
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Chef tips
- Cut vegetables uniformly for even cooking.
- Do not overcrowd the pan; cook in batches if needed to ensure a good sear and proper stir-frying.
- Taste and adjust seasoning, adding a splash of water if sauce is too salty or thick.
- Use fresh ingredients and handle raw chicken with care to prevent cross-contamination. Wash hands and surfaces after preparation.
Ingredients
- 450 g (1 lb)skinless, boneless chicken breast, thinly sliced
- 2 tbspvegetable oil
- 3 clovesgarlic, minced
- 1 mediumonion, thinly sliced
- 1 mediumcarrot, julienned
- 1 red bell pepperthinly sliced
- 100 g (3.5 oz)snap peas, trimmed
- 100 g (3.5 oz)green beans, trimmed and cut in halves
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspground black pepper
- 1 tspbrown sugar
- Optional: 1 small chilisliced
- 2 spring onionschopped for garnish
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Equipment
- wok or large skillet
- cutting board
- sharp knife
- spatula or wooden spoon
Nutrition per serving
- Calories320
- Protein35 g
- Carbs18 g
- Fat10 g
Step-by-step
Step 1
Prepare all ingredients by slicing the chicken and vegetables as directed.Step 2
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.Step 3
Add the minced garlic and sliced onion, stir-frying for about 1 minute until fragrant and translucent.Step 4
Add the chicken slices and stir-fry for 4-5 minutes until fully cooked and no longer pink inside. Ensure chicken reaches an internal temperature of 75°C (165°F) for safety.Step 5
Add the carrots, bell pepper, snap peas, and green beans. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.Step 6
Stir in soy sauce, oyster sauce, ground black pepper, and brown sugar. Add sliced chili if using. Toss everything to evenly coat and heat through for 1-2 minutes.Step 7
Remove from heat and garnish with chopped spring onions. Serve immediately over steamed rice or noodles.
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