Chicken breast and vegetables in a wok pan

Name: Chicken breast and vegetables in a wok pan - Ligia B.
Ingredients: 2 large chicken breasts; 400 g baby carrots (canned from Bonduelle); 2 large zucchinis; 500 g cherry tomatoes; 1 tablespoon sunflower seeds; 1 bunch green onions; 2; 3 tablespoons soy sauce; 1 teaspoon chili; 50 ml olive oil

Meat - Chicken breast and vegetables in a wok pan by Ligia B. - Recipia

Delicious chicken breast recipe with vegetables in a wok: a light, quick, and healthy meal Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4 Who wouldn't want a tasty meal that doesn't require hours of cooking? This chicken breast recipe with vegetables in a wok is perfect for those busy days when you want to enjoy a healthy dish but don't have time to waste. The wok is ideal for quick cooking, thanks to its shape that allows for even heat distribution. Plus, the vegetables stay crunchy, and the chicken becomes juicy. Get ready to surprise your family or friends with a vibrant and flavorful dish! Necessary ingredients: - 2 large chicken breasts (approximately 500-600 g) - 400 g baby carrots (you can use the canned ones from Bonduelle or choose fresh ones) - 2 large zucchinis (approximately 400 g) - 500 g cherry tomatoes - 1 tablespoon sunflower seeds - 1 bunch of green onions - 2-3 tablespoons soy sauce - 1 teaspoon chili (or more, to taste) - 50 ml olive oil or sesame oil, for a more authentic taste Preparation of ingredients: 1. Cutting the chicken: Start by cutting the chicken breast into thicker strips. Make sure to use a sharp knife to get even cuts. These strips will absorb the flavors of the sauce and cook quickly. 2. Preparing the vegetables: Wash the zucchinis and cut them into large cubes, and you can leave the baby carrots whole to maintain a rustic look. The cherry tomatoes can be used whole or cut in half, depending on your preference. Chop the green onions finely, but keep a few leaves for decoration at the end. Cooking in the wok: 3. Heating the oil: Place the wok on high heat and add the olive oil. Wait a few seconds until the oil is well heated. 4. Cooking the chicken: Add the chicken strips to the hot wok. Let them cook for 5-6 minutes, stirring continuously to prevent sticking. The chicken should turn golden and cook evenly. 5. Adding the vegetables: Once the chicken is cooked, add the zucchinis and chili. Mix well and let them cook for another 3-4 minutes. These vegetables will add a crunchy texture and vibrant color to the dish. 6. Adding the tomatoes and baby carrots: Now it's time to add the cherry tomatoes and baby carrots. These will bring extra juiciness and sweetness. Mix everything well and let it simmer for 3 minutes. 7. The sauce: Add the soy sauce and sunflower seeds. Mix everything to combine the flavors and cook for another 3 minutes, so the sauce thickens slightly and coats the ingredients evenly. 8. Finishing the dish: Turn off the heat and add the finely chopped green onions on top for an extra touch of freshness. Serving and suggestions: Serve this delicious dish hot, straight from the wok, to keep the flavors alive. You can accompany the meal with basmati rice or quinoa for a complete meal. A salad of raw vegetables would also be an excellent accompaniment. I recommend adding a few drops of lemon juice on top to enhance the flavors. Nutritional benefits: This recipe is not only tasty but also healthy. Chicken breast is a lean protein, rich in essential nutrients, and the vegetables provide an important supply of vitamins and minerals. Zucchinis are high in fiber, which aids digestion, and cherry tomatoes contain antioxidants that protect the body. Frequently asked questions: 1. Can I use other vegetables? Absolutely! You can add bell peppers, broccoli, or mushrooms, depending on your preferences. 2. What can I prepare instead of soy sauce? If you prefer a less salty option, you can use reduced-sodium soy sauce or teriyaki sauce. 3. Is this recipe suitable for a diet? Yes, it is a low-calorie recipe (approximately 400-500 kcal per serving, depending on the ingredients used) and rich in nutrients, ideal for a balanced diet. 4. How can I store the dish? If leftovers remain, you can store them in the refrigerator in an airtight container for 2-3 days. Reheat gently in the microwave or on the stove before serving again. Possible variations: To add a unique touch to this dish, you can experiment with spices such as freshly grated ginger or garlic. You can also use tofu instead of chicken for a vegetarian option. This chicken breast recipe with vegetables in a wok is not only a quick dish but also a perfect way to bring a splash of color and health to your meals. Try it and enjoy every bite! Bon appétit!