An easy yet flavorful chicken stir fry that you can whip in less than 30 minutes…
Weekend is right around the corner and just like me many of you will be busy browsing for some kool recipes to cook over the weekend. I always look out for simple and flavorful recipes, which will not make me feel that I am spending too much time in the kitchen rather than with my hubby. So, here is an easy breezy recipe from my cookbook for you to try during this weekend.
Have a fun filled long weekend guys!
Soy Chicken Stir fry
Ingredients:
To marinate Chicken:
- Chicken breasts, boneless, cut long- 3
- Ginger-garlic paste- 2 tsp
- Soy sauce, low sodium- 3 tbsp
- Ground pepper- 1 tsp
- Lemon juice- 1 tsp
- Salt- to taste
To stir fry:
- Sesame oil- 1 tbsp
- Whole red chili- 2
- Garlic, minced- 1tsp
- Red onion, cut long- 1
- Carrot, cut long- 1 large
- Zucchini, cut long- 1 (optional)
- Scallions, cut small- 2 stalks
Instruction:
- Marinate the chicken with the above mentioned ‘to marinate chicken’ ingredients for 10 minutes.
- Heat a wok or non-stick pan over medium-high.
- Add sesame oil, whole red chili and garlic minced, saute till garlic starts to turn golden in color.
- Add red onions and saute for a minute.
- Add carrots and zucchini and saute till it gets tender.
- Now, add the marinated chicken to the veggies and combine well.
- Close the pan with its lid and cook the chicken until it’s tender.
- Add the scallions to the chicken.
- Open the lid and stir fry the chicken along with the veggies till it starts to turn brown.
- Remove from the flame and serve along with rice or noodles.
- I served this with my hubby’s favorite Rosemary Mashed potatoes, I’ll be posting the recipe for this pretty soon.
Tips:
- If you want a strong flavor of soy sauce, you could add lil more soy sauce while stir frying the chicken.
- You can ignore zucchini if you want as it will turn mushy if cooked for long.
Soy Chicken Stir Fry
Ingredients
To marinate Chicken
- Chicken breasts, boneless, cut long- 3 breasts
- Ginger-garlic paste- 2 tsp
- Soy sauce, low sodium- 3 tbsp
- Ground pepper- 1 tsp
- Lemon juice- 1 tsp
- Salt- to taste
To stir fry
- Sesame oil- 1 tbsp
- Whole red chili- 2
- Garlic, minced- 1tsp
- Red onion, cut long- 1
- Carrot, cut long- 1 large
- Zucchini, cut long- 1 (optional)
- Scallions, cut small- 2 stalks
Instructions
- Marinate the chicken with the above mentioned 'to marinate chicken' ingredients for 10 minutes.
- Heat a wok or non-stick pan over medium-high.
- Add sesame oil, whole red chili and garlic minced, saute till garlic starts to turn golden in color.
- Add red onions and saute for a minute.
- Add carrots and zucchini and saute till it gets tender.
- Now, add the marinated chicken to the veggies and combine well.
- Close the pan with its lid and cook the chicken until it's tender.
- Add the scallions to the chicken.
- Open the lid and stir fry the chicken along with the veggies till it starts to turn brown.
- Remove from the flame and serve along with rice or noodles.
- I served this with my hubby's favorite
- Rosemary Mashed potatoes , I'll be posting the recipe for this pretty soon.
Notes
If you want a strong flavor of soy sauce, you could add lil more soy sauce while stir frying the chicken.
You can ignore zucchini if you want as it will turn mushy if cooked for long.
You can ignore zucchini if you want as it will turn mushy if cooked for long.
