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Elevate Your Weeknight Dinner with Our Hakka-Inspired Chinese Mixed Vegetable with Chicken

Craving something exotic yet simple for dinner? Look no further. We at Banglar Rannaghor invite you to try our latest creation: a Hakka-style Chinese Mixed Vegetable dish that effortlessly melds hearty protein and an array of colorful vegetables.

We kick things off with thinly-sliced boneless chicken breast, marinated to tender perfection. Add a lineup of robust vegetables—think green papaya, carrots, and portobello mushrooms—and sauté them in a fragrant medley of garlic, ginger, and green chilies. The final touch? A savory blend of seasonings and sauces that bring all these ingredients to life.

Why This Recipe Is A Must-Try:

  • Effortless to Make: We're all about convenience without sacrificing flavor. This stir fry is no different!

  • Kitchen Staples: No need for a grocery run; you'll likely find these ingredients right in your pantry.

  • Flavor Packed: This dish takes you on a culinary journey, offering a perfect harmony of savory and spicy tones.

So go ahead, treat yourself to a dish that's as pleasing to the eye as it is to the palate.


For Chicken Marination:

  • 200g boneless chicken breast, thinly sliced

  • ¼ tsp salt

  • ¼ tsp ground white pepper

  • 1 tsp cornstarch


  • 1 cup thinly sliced carrot

  • 1½ cups thinly sliced green papaya

  • 3 portobello mushrooms, sliced

  • 1 cup cubed cabbage

  • 1 green bell pepper, sliced


  • 1½ tsp chopped garlic

  • 1½ tsp chopped ginger

  • 1 onion, cut into petals

  • 4-5 green chilies, deseeded

For Sauce:

  • ½ tsp ground white pepper

  • ½ tsp salt

  • 1½ tsp chicken powder (we used Knorr's chicken broth mix)

  • 1 tsp sugar

  • 1 cup + 2 tbsp water

  • 2 tbsp oyster sauce

For Slurry:

  • 1½ tbsp cornstarch

  • 4 tbsp water


  • Green onions, chopped


  1. Preparation: Start by marinating the chicken slices with salt, white pepper, and cornstarch. Mix well and set aside.

  2. Blanching: Blanch the sliced carrot and green papaya in boiling water for 2 min 30 sec. Transfer them to a cold water bath to halt cooking.

  3. Cook Chicken: In a pan, heat 1 tbsp cooking oil and fry the marinated chicken for 4-5 minutes, until it turns white. Set aside.

  4. Sauté Aromatics: Clean the wok and add 2 tsp cooking oil. Toss in garlic, ginger, onion petals, and green chilies. Sauté for 1-2 minutes on high heat until fragrant.

  5. Veggie Time: Add the mushrooms, cabbage, and green bell pepper. Sauté on high heat for 2 more minutes. Sprinkle in some ground white pepper.

  6. Combine: Add the blanched vegetables and fried chicken. Stir well.

  7. Sauce it Up: Add salt, chicken powder, sugar, water, and oyster sauce. Cook for 3-4 minutes until the papaya is slightly tender but still crisp.

  8. Thicken: Add cornstarch slurry and mix until the sauce thickens.

  9. Garnish and Serve: Sprinkle some chopped green onions on top and serve hot with your favorite fried rice or steamed rice.


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