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Chicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry | Recipe
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Chicken and Vegetable Stir-Fry | Recipe

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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

1
For the sauce, peel the ginger and grate finely. Peel and finely dice the garlic. Put all the ingredients for the stir-fry sauce in a screw-top jar, screw it shut and shake it so that all the ingredients mix together.


2
Cook the rice according to the package instructions. Cut the chicken breast into 1 cm strips. Wash the peppers, halve them, remove the core and cut them into 0.5 cm strips. Wash the spring onions and cut them into 0.5 cm rings. Peel the carrots and cut them diagonally into 0.5 cm slices. Tear the oyster mushrooms lengthwise into 0.5 cm strips.


3
Heat 2 tbsp of oil to a large wok over a medium heat and fry the chicken until golden brown all over. Season with 1 tsp Chinese Allrounder and remove from the wok.


4
Add the remaining oil to the wok, increase the heat and add the vegetables. Fry for about 7 minutes on all sides till lightly browned. Reduce the heat and pour over the stir-fry sauce. Cook, stirring, until thickened, then add the chicken breast and reheat. Serve the stir-fry with the rice.

Nutritional information: (Per person)

Calories
661
kcal

Carbohydrates
73.1
g

Protein
43.2
g

Fat
21.3
g

Method

1
For the sauce, peel the ginger and grate finely. Peel and finely dice the garlic. Put all the ingredients for the stir-fry sauce in a screw-top jar, screw it shut and shake it so that all the ingredients mix together.


2
Cook the rice according to the package instructions. Cut the chicken breast into 1 cm strips. Wash the peppers, halve them, remove the core and cut them into 0.5 cm strips. Wash the spring onions and cut them into 0.5 cm rings. Peel the carrots and cut them diagonally into 0.5 cm slices. Tear the oyster mushrooms lengthwise into 0.5 cm strips.


3
Heat 2 tbsp of oil to a large wok over a medium heat and fry the chicken until golden brown all over. Season with 1 tsp Chinese Allrounder and remove from the wok.


4
Add the remaining oil to the wok, increase the heat and add the vegetables. Fry for about 7 minutes on all sides till lightly browned. Reduce the heat and pour over the stir-fry sauce. Cook, stirring, until thickened, then add the chicken breast and reheat. Serve the stir-fry with the rice.

Nutritional information: (Per person)

Calories
661
kcal

Carbohydrates
73.1
g

Protein
43.2
g

Fat
21.3
g

Chicken and vegetable stir-fry

Stir-frying is a cooking technique from China in which vegetables and meat are fried very briefly over a high heat in a wok. The vegetables are said to stay crisper and the loss of micronutrients is less than with other cooking methods. To make our stir-fry with chicken and vegetables taste really authentic, we recommend using one simple spice mix – our Chinese Allrounder

 

 

Asian spices

Asian cuisine is considered a healthy diet for the most part, predominantly because a lot of vegetables, fish, lean meat and fibre-rich soya products such as tofu are used. The spices used in Asian cuisine are very different from those of European dishes. Take a look at our Asian cuisine–inspired spice blends and embark on a journey through the aromatic cuisine of Asia. We have various mixes that will really brighten up your dishes in a flash. Try our Thai Allrounder or Rice Allrounder tonight! 

Ingredients

Persons
Recipe

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