চিকেন প্যাটিস Fry Recipe

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, sliced into thin strips)
• 1 tablespoon Olive Oil (extra‑virgin, for stir‑frying)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (peeled and minced)
• 2 tablespoons Low‑Sodium Soy Sauce (or tamari for gluten‑free)
• ½ teaspoon Sesame Oil (adds nutty aroma, drizzle at end)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 stalks Green Onions (thinly sliced, for garnish)

Instructions

1. Prepare Ingredients

   Slice the chicken breast into thin strips, mince the garlic, peel and mince the ginger, and slice the green onions thinly.

   Time: PT5M

2. Mix the Light Sauce

   In a small bowl combine low‑sodium soy sauce, sesame oil, and freshly ground black pepper. Stir until blended.

   Time: PT2M

3. Heat the Wok

   Place the wok over medium‑high heat and add 1 tablespoon olive oil. Allow the oil to shimmer, about 30 seconds.

   Time: PT1M

   Temperature: Medium‑high

4. Stir‑Fry Chicken

   Add the chicken strips to the hot wok. Stir‑fry for 3‑4 minutes, or until the chicken is just opaque and no longer pink.

   Time: PT4M

   Temperature: Medium‑high

5. Add Aromatics

   Push the chicken to the side of the wok, add the minced garlic and ginger to the empty space, and sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high

6. Combine Sauce

   Pour the prepared sauce over the chicken and aromatics. Toss everything together and cook for another 1‑2 minutes until the sauce coats the chicken and thickens slightly.

   Time: PT2M

   Temperature: Medium‑high

7. Finish and Serve

   Remove the wok from heat, sprinkle sliced green onions on top, and serve immediately over steamed rice or cauliflower rice for a low‑calorie option.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g