How to make Chicken Vegetable Stir Fry -
This dish has the goodness of chicken and vegetables – easy to digest and delicious too.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Spring onion bulbs (हरे प्याज़)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken Vegetable Stir Fry checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Rara Yakhni Style Chicken Caprese Chicken Roulade Chilli Pineapple Grilled Chicken
Chicken Vegetable Stir Fry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Vegetable Stir Fry Recipe
Boneless chicken breasts cut into strips 250 grams
Spring onion bulbs chopped 2-3
French beans sliced diagonally 6-8
Red pepper cut into strips ½ medium
Yellow capsicum cut into strips ½ medium
Sesame oil (til oil) 1 tablespoon
Garlic chopped 1 tablespoon
Rice vinegar 1 teaspoon
Soy sauce 2 teaspoons
Fish sauce 1 teaspoon
sambal sauce 2 tablespoons
Salt tablespoon
Bean sprouts ¼ cup
Spring onion greens sliced diagonally 1-2 stalks
Cornflour/ corn starch 1 teaspoon
Peanuts roasted and crushed 2-3 tablespoons
Steamed rice to serve
Method
Step 1
Heat sesame oil in a non-stick wok. Add garlic and sauté on high heat till golden. Add chicken strips and sauté for 2-3 minutes or till chicken is half done.
Step 2
Add spring onion bulbs and French beans, mix and cook on medium heat for 5 minutes.
Step 3
Add rice vinegar, soy sauce and fish sauce and mix. Add red capsicum, yellow capsicum and sambal sauce, mix and cook for 1-2 minutes.
Step 4
Add salt and mix. Increase heat, add bean sprouts and mix. Add spring onion greens.
Step 5
Take cornflour in a bowl. Add some water and mix well to make a thin slurry.
Step 6
Add slurry to cooked chicken mixture, mix and cook for 1 minute. Remove from heat, add peanuts and mix.
Step 7
Serve hot with some steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
