Chicken And Vegetable Stir-fry
This Chicken and Vegetable Stir-Fry is a popular dish in Guinean cuisine, known for its vibrant flavors and healthy ingredients.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- In a small bowl, mix the soy sauce and cornstarch. Add the sliced chicken and toss to coat.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, then remove from the skillet and set aside.
- In the same skillet, add the onion, bell peppers, broccoli, and snap peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes.
- Return the cooked chicken to the skillet, pour in the chicken broth, and stir to combine. Cook for another 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste, then serve the stir-fry hot over steamed rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 10g
Supplies
Large skillet or wok Cutting board Knife Small bowl Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Chicken and Vegetable Stir-Fry with a side of steamed rice or noodles for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of sesame oil and a sprinkle of sesame seeds to the stir-fry before serving.
Cost
$15