Refogado De Frango Com Legumes (chicken And Vegetable Stir-fry)
Refogado de Frango com Legumes, or Chicken and Vegetable Stir-Fry, is a popular dish in East Timor cuisine. This flavorful stir-fry is made with tender chicken and a variety of colorful vegetables, creating a delicious and nutritious meal.
Ingredients
- 500g boneless, skinless chicken breast, cut into strips
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup green beans, trimmed
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and stir-fry until cooked through. Remove the chicken from the skillet and set aside.
- Heat the remaining 1 tablespoon of vegetable oil in the same skillet. Add the onion and garlic, and stir-fry until fragrant.
- Add the bell peppers, carrot, and green beans to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, salt, and pepper. Stir-fry for an additional 2-3 minutes to combine the flavors.
- Remove from heat and serve the Refogado de Frango com Legumes hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 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 skillet or wok Cutting board Sharp knife Wooden spoon or spatula
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the stir-fry with steamed rice or noodles for a complete meal.
Tips & tricks
Tips: Feel free to customize the vegetables in the stir-fry based on your preferences and seasonal availability.
Cost
$15