Description
A vibrant and spicy stir-fry dish made with tender chicken and fresh vegetables in a savory sauce.
Ingredients
Scale
- 400 g Chicken Filet
- 1 Onion
- 2 Carrots
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 200 g Broccoli
- 200 g Champignons (Mushrooms)
- 150 g Bean Sprouts
- 6 tbsp Light Soy Sauce
- 2 tbsp Sesame Oil
- 6 tbsp Water
- 1 tsp Sugar
- 2 tbsp Cornstarch
- 1 small Leek
- 1 Garlic Clove
- Optional: 1/4 tsp Sambal Oelek
- Optional: Additional cornstarch for binding
Instructions
- Marinate the Chicken: Slice the chicken filet into thin strips and place it in a bowl. Add light soy sauce, water, sugar, and cornstarch. Toss gently to coat evenly and let the flavors infuse while you prepare the vegetables.
- Prepare the Vegetables: Chop the onion, leek, garlic, carrots, bell peppers, and broccoli into bite-sized, uniform pieces.
- Sauté the Chicken: Heat a wok or a large skillet over medium-high heat and add sesame oil. Once hot, add the marinated chicken strips, giving them room to sear. Cook until golden brown.
- Add Veggies: Toss in the prepared vegetables, starting with onion and garlic, then adding carrots and bell peppers. Stir-fry until they start to soften.
- Create the Sauce: Pour in the remaining soy sauce mixture and let it simmer gently.
- Thicken the Sauce: If desired, make a slurry with additional cornstarch mixed with a bit of water. Add it to the pan to achieve your preferred sauce consistency.
Notes
For a spicier version, include sambal oelek and customize with additional vegetables like snap peas or zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg