One-Pan Wonder: Quick and Easy Stir Fry Chicken Breast and Vegetable Recipe
Stir fried chicken breast with carrots, capsicum and broccoli coated with spicy chilli garlic sauce and flavoured with soy sauce and pepper.
Ingredients
You will need
- 450 grams of boneless skinless chicken breasts, sliced into cubes or thin strips
- ½ tsp crushed peppercorns
- 1 tsp Salt
Stir Fry Vegetables
- 100 grams Broccoli florets
- 1 medium Carrot sliced
- 1 medium Capsicum sliced
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced (5 to 6 cloves)
Stir Fry Ingredients
- 1 tsp Dark Soy Sauce
- 1 tsp Chili Garlic Sauce
- Cornflour slurry 2 tsp cornflour + 2 tbsp water
- 3 tbsp Vegetable/Sesame Oil
- 1 tsp Crushed Pepper
- 1 tsp Chilli flakes
- 2 to 3 tbsp Water or Stock
- 1 Stock Cube crushed
Instructions
- Slice 2 boneless, skinless chicken breasts into bite-size cubes
- Mix 2 tsp cornstarch with 2 tbsp of water in a small bowl.
- Mince 2 cloves garlic and grate 1-inch ginger. Also, cut the green chillies.
- Slice carrots and capsicums. Cut the broccoli into bite-sized pieces and blanch for a minute.
- In a large pan or wok, heat 1 tablespoon of vegetable oil over high heat.
- Add the chicken cubes and cook for 3-4 minutes or till brown all over.Remove the chicken from the pan and set aside.
- Add 1 tablespoon of oil to the same pan.- Add the garlic and ginger, and cook for 30 seconds.
- Add the vegetables and cook for 2-3 minutes.
- Add chilli garlic sauce and soy sauce and stir fry for a minute. Add 2 to 3 tbsp of water or stock and a crushed stock cube. Mix well with the vegetables and stir until well combined.
- Add the chicken back to the pan and stir until everything is coated in the sauce. Finally, add crushed peppercorns and chilli flakes. Stry fry for a few seconds and turn off the heat.
- Serve and enjoy!
Notes
- Adjust sauces to suit your taste.
- Blanch broccoli for a softer bite.
- You can use shrimps or beef instead of chicken.