Chicken & Veggie Stir-Fry

So salty! Omitted the chicken and added carrot, corn, peas to make it vegetarian. Used Singapore noodles instead of the rice, was good just need to work out the salt factor



Sooooo easy and SOOO YUMMY! I added the broccoli and mushrooms at same time & covered them after a few mins to soften the broccoli. Add flour slowly so it doesn't lump.



Total Time
32 minutes

Prep Time
20 minutes

Cook Time
12 minutes

Chicken & Veggie Stir-Fry

Ingredients
for 6 servings

  • 1 lb chicken breast (455 g), cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets (455 g)
  • 8 oz mushroom (225 g), sliced
  • 3 tablespoons oil, for frying

SAUCE

  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce (80 mL)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth (240 mL)
  • ¼ cup flour (30 g)


Preparation

  1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  4. Return the chicken and vegetables to the saucy pan, stir until heated through.
  5. Serve with hot rice or noodles.
  6. Enjoy!



Watch How to cube Chicken & Veggie HERE

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