Chicken and Vegetable Stir-Fry (Poulet Légumes)
Poulet Légumes, also known as Chicken and Vegetable Stir-Fry, is a popular dish in Cameroonian cuisine. This flavorful and colorful stir-fry is a perfect balance of protein and vegetables, making it a healthy and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 carrots, julienned
- 1 cup green beans, trimmed
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pan or wok over high heat.
- Add the sliced chicken and cook until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the onion, bell peppers, carrots, and green beans. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the pan with the vegetables.
- In a small bowl, mix the garlic, soy sauce, oyster sauce, and cornstarch. Pour the sauce over the chicken and vegetables, and toss to coat evenly.
- Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
- Season with salt and pepper to taste.
- Serve the Poulet Légumes hot over steamed rice or with a side of crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pan or wok Cutting board Knife Measuring spoons Small bowl Serving platter
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or crusty bread.
Tips & tricks
Tips: Be sure to cut the chicken and vegetables into uniform sizes for even cooking in the stir-fry.
Cost
$15