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Chinese - style Main course

Chicken and Vegetables Stir–Fry

0
15 Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 g
For the sauce:
1 cup
Water
2 cubes
MAGGI® Chicken Bouillon Less Salt
2 tsp
Light soy sauce
1 tbsp
Thai sweet chili sauce
2 tsp
Corn flour 
1 g
Chicken and Vegetables:
2 tbsp
Vegetable oil
500 g
Boneless and skinned chicken breast fillet, cut into cubes
1.5 cups
Mushrooms, chopped
2 tsp
Ginger, finely chopped
2 Cloves
Garlic, finely chopped
100 g
Carrot, cut into small pieces
1 Medium
red bell pepper, sliced
150 g
Broccoli, cut into florets
1 cup
spring onions, finely chopped

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Nutrition Value

Fats
7.54 g
Protein
35.23 g
Carbohydrates
10.37 g
Energy
243.36 kcal
Information per serving
Lets Cook

Instruction

15 Minutes
Step 1
0 Min
Combine water, MAGGI® Chicken Bouillon Less Salt cubes, soy sauce, chili sauce, oyster sauce and cornflour in a small bowl. Stir well to form the sauce and set aside.
Step 2
0 Min
Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 mins or until the chicken sticks change their color.
Step 3
0 Min
Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 mins or until the vegetables are tender-crisp.
Step 4
0 Min
Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 mins or until the sauce thickens. Stir in the spring onions then remove from heat.
Step 5
0 Min
Serve with cooked rice or noodles.
Chicken and Vegetables Stir–Fry

Step 1 of 5

Combine water, MAGGI® Chicken Bouillon Less Salt cubes, soy sauce, chili sauce, oyster sauce and cornflour in a small bowl. Stir well to form the sauce and set aside.

Chicken and Vegetables Stir–Fry

Step 2 of 5

Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 mins or until the chicken sticks change their color.

Chicken and Vegetables Stir–Fry

Step 3 of 5

Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 mins or until the vegetables are tender-crisp.

Chicken and Vegetables Stir–Fry

Step 4 of 5

Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 mins or until the sauce thickens. Stir in the spring onions then remove from heat.

Chicken and Vegetables Stir–Fry

Step 5 of 5

Serve with cooked rice or noodles.

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