If you love some chicken, am sure you will love this chicken & veggies stir fry. This particular dish uses the healthiest part of the chicken that is the breasts and it is loaded with vegetables. The two main vegetables on this particular recipe are broccoli and carrots but feel free to use others like French beans, cauliflower, green peas, zucchini or even capsicums (hohos).
In case you haven’t checked out my other chicken recipes, I have a recipe of Coconut Chicken Curry, Honey Dijon Chicken & Honey sesame fried Chicken here on the blog.
Preparation & cooking:
Start by chopping all the vegetables and cutting the chicken breasts in small bite size pieces.
Put your broccoli & carrots in a steamer and allow to steam for about 7 minutes. Once done, remove and set aside.
On a large non- stick pan heat 2 tablespoons of the cooking oil over medium heat. Add the chicken breasts to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook the chicken breasts in batches to avoid crowding your pan. Once cooked, remove and set aside.
On the same pan, add the remaining 1 table spoon of cooking oil and let it heat up then add in the onions, garlic & cilantro (dania) stems. Stir and allow them to cook till fragrant.
Add the broccoli and carrots. Stir well till well combined. Allow them to cook for a minute or until the vegetables are warmed through.
Add back the chicken pieces as well. Stir to combine. Allow to cook for a minute as well.In a small bowl whisk together the water or chicken broth, honey and soy sauce. In another small bowl mix the corn flour with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and vegetables and cook for 30 seconds. Add the corn flour mixture and allow to cook for a minute or until the sauce thickens.
Serve with brown rice or whole wheat chapatis or crispy baked potatoes or any other accompaniment of your choice
Ingredients
- 2 cups thinly peeled & sliced carrots
- 2 cups broccoli florets
- 3 tbsp cooking oil
- 6 chicken breasts, cubbed
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp chopped cilantro (dania) stems
- 1/4 cup water or chicken broth
- 1/4 cup or 4 tbsp soy sauce*
- 1/4 cup or 4 tbsp honey
- 2 tsp corn flour
- Sea salt and black pepper to taste
Instructions
- Start by preparing the vegetables and cutting the chicken breasts in small bite size pieces.
- Put your broccoli & carrots in a steamer and allow to steam for about 7 minutes. Once done, remove and set aside.
- On a large non- stick pan heat 2 tablespoons of the cooking oil over medium heat.
- Add the chicken breasts to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook the chicken breasts in batches to avoid crowding your pan. Once cooked, remove and set aside.
- On the same pan, add the remaining 1 table spoon of cooking oil and let it heat up then add in the onions, garlic & cilantro (dania) stems. Stir and allow them to cook till fragrant.
- Add the broccoli and carrots. Stir well till well combined. Allow them to cook for a minute or until the vegetables are warmed through.
- Add back the chicken pieces as well. Stir to combine. Allow to cook for a minute as well.
- In a small bowl whisk together the water or chicken broth, honey and soy sauce.
- Using another small bowl mix the corn flour with a tablespoon of cold water.
- Pour the soy sauce mixture over the chicken and vegetables and cook for 30 seconds.
- Add the corn flour mixture and allow to cook for a minute or until the sauce thickens.
- Serve with brown rice or whole wheat chapatis or crispy baked potatoes or any other accompaniment of your choice
Note:
I find dark soy sauce darkening my carrots too much. Therefore I use both dark and light soy sauce for color balance; 2 tbsp dark soy sauce and 2 tbsp light soy sauce. However, you can use either depending on what you have on hand. Also, remember to be very keep on the salt as soy sauce has sodium as well.
*******
I know you’re going to love this Chicken & Veggies Stir Fry . Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
