Stir-fried vegetable recipe with chicken and spices – a delicious and healthy dish
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
Stir-fried vegetables are an excellent option for a quick, flavorful lunch or dinner. This recipe combines tender mushrooms, colorful vegetables, and chicken breast, all enriched with aromatic spices like curry, soy sauce, and fish sauce. It is a versatile dish, perfect for satisfying both hunger and the need for healthy eating. Here’s how to achieve a perfect result.
Ingredients:
- 500 g small mushrooms
- 1 medium carrot
- 1 small zucchini
- 1 small eggplant
- 2 bell peppers (red and yellow for a more vibrant look)
- 1 chicken breast
- 1 teaspoon curry (or more, depending on preference)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3-4 tablespoons corn oil
- 1-2 tablespoons butter
Step-by-step preparation:
1. Preparing the ingredients: Start by washing all the vegetables under cold water. Peel the eggplant and cut it into thinner cubes for faster cooking. Cut the zucchini and carrot into medium-sized cubes, and slice the bell peppers into strips. If the mushrooms are too large, they can be halved or kept whole, depending on preference.
2. Cutting the chicken breast: Cut the chicken breast into equal-sized cubes for even cooking. You can opt for chicken marinated in soy sauce for added flavor.
3. Heating the oil: In a large skillet, heat 2-3 tablespoons of corn oil over medium heat. Corn oil is ideal for frying due to its high smoke point, but you can also use olive oil if preferred.
4. Cooking the chicken: Add the chicken cubes to the skillet and fry them for 5-7 minutes until golden and cooked evenly. Make sure to turn them frequently to prevent sticking to the skillet.
5. Adding the vegetables: Once the chicken is cooked, add the carrot and bell pepper. Sauté them for 2-3 minutes, then add the zucchini, eggplant, and mushrooms. Mix well to combine the ingredients.
6. Seasoning: Sprinkle the curry over the vegetables and chicken. Add the soy sauce and fish sauce, stirring well to ensure an even distribution of flavors. Sauté everything for about 5-7 minutes until the vegetables are tender but still crisp.
7. Finishing the dish: In the last minute of cooking, add a tablespoon of butter to enrich the flavor and provide a creamy texture to the dish. Mix well to melt and combine.
8. Serving: Serve the stir-fried vegetables hot, alongside basmati rice or quinoa for a healthy lunch. You can also add some toasted sesame seeds on top for a more attractive look and a crunchy addition.
Personal suggestion: You can vary this recipe by adding tofu or shrimp for a vegetarian or seafood option. Additionally, you can experiment with other seasonal vegetables, such as broccoli or cauliflower, to achieve a variety of flavors and textures.
This stir-fried vegetable recipe is not only quick and simple but also packed with vitamins and nutrients, making it perfect for a balanced diet. Enjoy every bite and delight in the vibrant colors of this dish!
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
Stir-fried vegetables are an excellent option for a quick, flavorful lunch or dinner. This recipe combines tender mushrooms, colorful vegetables, and chicken breast, all enriched with aromatic spices like curry, soy sauce, and fish sauce. It is a versatile dish, perfect for satisfying both hunger and the need for healthy eating. Here’s how to achieve a perfect result.
Ingredients:
- 500 g small mushrooms
- 1 medium carrot
- 1 small zucchini
- 1 small eggplant
- 2 bell peppers (red and yellow for a more vibrant look)
- 1 chicken breast
- 1 teaspoon curry (or more, depending on preference)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3-4 tablespoons corn oil
- 1-2 tablespoons butter
Step-by-step preparation:
1. Preparing the ingredients: Start by washing all the vegetables under cold water. Peel the eggplant and cut it into thinner cubes for faster cooking. Cut the zucchini and carrot into medium-sized cubes, and slice the bell peppers into strips. If the mushrooms are too large, they can be halved or kept whole, depending on preference.
2. Cutting the chicken breast: Cut the chicken breast into equal-sized cubes for even cooking. You can opt for chicken marinated in soy sauce for added flavor.
3. Heating the oil: In a large skillet, heat 2-3 tablespoons of corn oil over medium heat. Corn oil is ideal for frying due to its high smoke point, but you can also use olive oil if preferred.
4. Cooking the chicken: Add the chicken cubes to the skillet and fry them for 5-7 minutes until golden and cooked evenly. Make sure to turn them frequently to prevent sticking to the skillet.
5. Adding the vegetables: Once the chicken is cooked, add the carrot and bell pepper. Sauté them for 2-3 minutes, then add the zucchini, eggplant, and mushrooms. Mix well to combine the ingredients.
6. Seasoning: Sprinkle the curry over the vegetables and chicken. Add the soy sauce and fish sauce, stirring well to ensure an even distribution of flavors. Sauté everything for about 5-7 minutes until the vegetables are tender but still crisp.
7. Finishing the dish: In the last minute of cooking, add a tablespoon of butter to enrich the flavor and provide a creamy texture to the dish. Mix well to melt and combine.
8. Serving: Serve the stir-fried vegetables hot, alongside basmati rice or quinoa for a healthy lunch. You can also add some toasted sesame seeds on top for a more attractive look and a crunchy addition.
Personal suggestion: You can vary this recipe by adding tofu or shrimp for a vegetarian or seafood option. Additionally, you can experiment with other seasonal vegetables, such as broccoli or cauliflower, to achieve a variety of flavors and textures.
This stir-fried vegetable recipe is not only quick and simple but also packed with vitamins and nutrients, making it perfect for a balanced diet. Enjoy every bite and delight in the vibrant colors of this dish!