Asian chicken breast stir-fry

Name: Asian chicken breast stir-fry
Ingredients: 300 g long-grain rice; 1500 ml water; 1 teaspoon salt; 650 g chicken breast; 30 ml olive oil; 2 medium carrots (150 g total); 1 medium onion (150 g); 1 medium red bell pepper (150 g); 3 garlic cloves; 1/2 teaspoon salt; 1/4 teaspoon chili powder; 7 teaspoons Thai sauce; 3 teaspoons dark soy sauce

Meat - Asian chicken breast stir-fry by Roberta M. - Recipia

Asian chicken breast stir-fry with vegetables cooks quickly, then simmers with the sauces for ten minutes. The carrot, onion and pepper stay slightly firm, and the dark sauce clings to the chicken pieces. I slice the garlic thinly so I can taste it among the vegetables without getting big pieces. Prep: 20 minutes. Cook: 36 minutes. Total: 56 minutes. Serves: 4. About 590 kcal and 44 g protein per serving.

Ingredients

300 g long-grain rice
1500 ml water
1 teaspoon salt
650 g chicken breast
30 ml olive oil
2 medium carrots (150 g total)
1 medium onion (150 g)
1 medium red bell pepper (150 g)
3 garlic cloves
1/2 teaspoon salt
1/4 teaspoon chili powder
7 teaspoons Thai sauce
3 teaspoons dark soy sauce

Preparation

1. Wash and clean the vegetables. Slice the onion into rings, the pepper into strips, the garlic into thin slices and the carrots into fine strips. Pat the chicken breast dry with paper towels and cut it into pieces. 2. Cook 300 g long-grain rice in 1500 ml water with 1 teaspoon salt for 15 minutes, until the grains are tender. Drain it and discard the remaining water. 3. Heat the wok, add 30 ml olive oil and brown the chicken for 6 minutes, stirring, until the pieces take on a little color. Transfer them to a plate. 4. In the same wok, using the remaining oil, add the carrot, onion and pepper one at a time. Cook for 5 minutes, stirring now and then, until slightly softened. 5. Return the chicken to the wok, add the garlic, 1/2 teaspoon salt, chili powder, Thai sauce and dark soy sauce. Stir and cook for 10 minutes, until the chicken is cooked through and the sauce coats the pieces. Serve with the rice.

Notes

You can replace the dark soy sauce with the same amount of regular soy sauce; the color will be lighter. Soy sauce contains soy, and some varieties also contain wheat, so check the label. Store any leftover chicken in a sealed container in the fridge for up to 3 days. Start the rice when you begin browning the chicken, so it’s hot on the plate with the vegetables. Serve it alongside plain rice, which soaks up the sauce on the plate. I find Asian sauces at Lidl at good prices. Cut the carrot into thin strips of similar thickness so they soften during the short time in the wok. If the chicken pieces are larger than bite-size, brown them for another 1-2 minutes. In a small wok, cook the chicken in two batches so the pan doesn’t cool down.