Asiatic Chicken Vegetable Stir-Fry
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Zubereitungszeit
45 Min
Portionen
6
Schwierigkeit
Mittel
Arbeitszeit
30 Min
Beschreibung
This recipe for an Asiatic chicken vegetable stir-fry is an absolute favorite at our house! I often make it when things need to be quick and still healthy. The tender chicken in combination with the crunchy vegetables and spicy sauce is simply irresistible. Preparation in the Thermomix® makes it particularly easy and straightforward. Perfect for a quick lunch or dinner during the week. Vary the vegetables depending on the season and taste – broccoli, carrots, and bell peppers always go well. Served with rice, it is a complete and delicious dish!
Zutaten (15 Zutaten)
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4 cups water
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2 cups white rice
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0.66666666666667 cups low-sodium soy sauce
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0.25 cups brown sugar
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1 tablespoon cornstarch
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic
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0.25 teaspoon red chili flakes
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3 Stück skinless, boneless chicken breast halves, thinly sliced
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2 tablespoons sesame oil
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1 head broccoli, broken into florets
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1 Stück onion, cut into large chunks
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1 cups sliced carrots
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1 Dose sliced water chestnuts, drained
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1 Stück green bell pepper, cut into matchsticks
Zubereitung (8 Schritte)
Cook rice
4 cups water and 2 cups rice into the mixing bowl and cook for 25 Min./100°C/level 1 with cooking insert.
Prepare sauce
Mix ⅔ cup soy sauce, ¼ cup brown sugar and 1 tablespoon cornstarch in a bowl until smooth.
Prepare marinade
Add 1 tablespoon minced fresh ginger, 1 tablespoon minced garlic and ¼ teaspoon red chili flakes to the sauce and stir. Add 3 skinless, boneless chicken breast halves, thinly sliced and mix well so that the chicken is completely covered with the marinade. Cover and marinate in the refrigerator for at least 15 minutes.
Prepare vegetables
Divide 1 head broccoli into florets, cut 1 onion into coarse pieces, slice 1 cup carrots, drain 1 (8 ounce) can of water chestnuts and cut 1 green bell pepper into strips.
Sauté vegetables
Heat 1 tablespoon sesame oil in a large pan or wok over medium-high heat. Add broccoli, onion, carrots, water chestnuts and bell peppers and sauté, stirring, for about 5 minutes until the vegetables are slightly soft. Remove vegetables from pan and set aside.
Fry chicken
Heat the remaining 1 tablespoon sesame oil in the same pan or wok over medium-high heat. Add the marinated chicken (keep marinade) and fry from both sides for about 2 minutes until lightly browned.
Finish
Add the sautéed vegetables and the remaining marinade to the chicken in the pan. Bring to a boil and simmer, stirring, for about 5-7 minutes until the chicken is cooked through and the vegetables have reached the desired consistency.
Serve
Serve the chicken vegetable stir-fry over the cooked rice.
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Erstellt von
Charlotte King
7
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0
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Allergene
- Soybeans
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