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Stir-fried Chicken with Vegetables
A brightly colored stir-fried chicken, served with bell peppers, carrots, onion, snap peas and spiced with an African chili. Marinated in an Asian sauce and thickened with corn starch, this quick and flavorful dish is served with basmati rice.
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Critical Success Points
- • Marinate the chicken for at least 20 minutes (ideally 1 hour).
- • Stir‑fry the chicken over high heat to achieve a nice color without overcooking.
- • Do not overcook the vegetables to keep them crunchy.
Safety Warnings
- • Very hot oil can splatter; handle with care.
- • Cook the chicken to an internal temperature of ≥ 75 °C to avoid salmonella risk.
- • Use gloves or a cloth to handle hot plastic wrap.
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