Stir-fried Chicken with Vegetables

Ingredients

• 500 g Chicken breast (cut into cubes)
• 1 cuillère à soupe Corn starch (or corn flour) (for coating the chicken)
• 1 paquet Stir-fry chicken sauce (type "Star French" or "Surf Rider") (ready-to-use Asian sauce)
• 2 cuillères à soupe Soy sauce (adjust to taste)
• 1 cube Chicken bouillon cube (dissolved in 100 ml water)
• 7 cuillères à soupe Infused olive oil (or sesame oil) (for cooking)
• 1 pièce Onion (roughly chopped)
• 150 g Carrots (cut into sticks)
• 2 pièces Red bell pepper (seeded and cut into strips)
• 1 pièce Green bell pepper (seeded and cut into strips)
• 1 pièce Yellow bell pepper (seeded and cut into strips)
• 100 g Snap peas (a good handful, fresh or frozen)
• 1 petit morceau Fresh ginger (grated)
• 1 pièce Red African chili (adjust to heat tolerance)

Instructions

1. Prepare the ingredients

   Cut the chicken breasts into cubes, slice the onion, cut the carrots into sticks, seed the bell peppers and cut into strips, gather the snap peas, grate the ginger and mince the African chili.

   Time: PT15M

2. Marinate the chicken

   In a bowl, combine the chicken cubes with the corn starch, the stir-fry chicken sauce, grated ginger and chopped chili. Coat well, cover with plastic wrap and refrigerate for 1 hour.

   Time: PT1H5M

3. Cook the chicken

   Heat 4 tablespoons of olive oil in the wok over high heat. Add the marinated chicken and stir‑fry for 5 minutes until no longer pink. Remove and set aside.

   Time: PT5M

   Temperature: Feu vif

4. Sauté the onion

   Add 3 tablespoons of olive oil to the same pan, heat over medium‑high heat and sauté the onion for 2 minutes until translucent.

   Time: PT2M

   Temperature: Feu moyen‑vif

5. Cook the carrots

   Add the carrot sticks, stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: Feu moyen‑vif

6. Add the bell peppers

   Add the red, green and yellow bell peppers, cook for 3 minutes stirring.

   Time: PT3M

   Temperature: Feu moyen‑vif

7. Incorporate the snap peas

   Add the snap peas and cook for 2 minutes.

   Time: PT2M

   Temperature: Feu moyen‑vif

8. Reunite the chicken

   Return the cooked chicken to the pan, mix for 2 minutes to reheat.

   Time: PT2M

   Temperature: Feu moyen

9. Add the broth

   Pour in the chicken broth (dissolved cube) and stir for 2 minutes until the liquid begins to reduce slightly.

   Time: PT2M

   Temperature: Feu moyen

10. Finish the sauce

    Add the second packet of stir‑fry chicken sauce (or oyster sauce) and the soy sauce. Mix and simmer over low heat for 4 minutes until the sauce thickens and coats the vegetables.

    Time: PT4M

    Temperature: Feu doux

11. Serve

    Serve the hot stir‑fried chicken with vegetables, accompanied by cooked basmati rice.

    Time: PT0M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g