Sliced Chicken and Vegetable Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut oil (divided)
- 3 cloves garlic cloves (minced)
- 1 Tbsp fresh ginger (peeled and minced)
- 2 carrots (peeled and thinly sliced)
- 1 medium Zucchini (rinsed; trimmed and sliced into rounds)
- 1 chinese Cabbage (wedge)
- 3 cups Broccoli (washed; trimmed and cut into bite-size pieces)
- 1 handful Snow peas (rinsed and strings removed)
- salt (to taste)
- ½ cup water
- 3 cups boneless, skinless Chicken breasts (rinsed and cut into strips)
- 2 Tbsps low-sodium soy sauce
- 1 Tbsp water
- freshly ground Black pepper
- 3 cups cooked white rice (to serve)
Preparation steps
1.
Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon peanut oil and carefully swirl to coat the pan. Add half of the ginger and half of the garlic and cook until fragrant, about 15 seconds. Increase the heat to high; add carrot slices and cook, stirring for several minutes. Add zucchini, cabbage, broccoli and snow peas and cook until the broccoli is bright green, about 3 to 5 minutes.
2.
Season with salt and add 1/2 cup water. Stir and cook until the liquid has almost evaporated and the broccoli is tender but still crisp. Transfer the vegetables to a plate and keep warm.
3.
Turn the heat down to medium, add the remaining oil, garlic and ginger. Stir in the chicken; increase the heat to high. Cook, stirring frequently until chicken is cooked through and browned, about 5 to 6 minutes. Remove chicken from wok,
4.
Reduce heat, add soy sauce, season with pepper. Add a tablespoon of water and stir to blend.
5.
Divide rice, vegetables and chicken among bowls. Spoon sauce over chicken. Serve.
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