Turmeric Chicken And Chana Besan Stir-Fry Recipe

About this recipe

A high-protein dinner featuring tender chicken, scrambled eggs, and a hint of turmeric, all stir-fried to perfection and topped with parmesan cheese and hot sauce for a flavorful finish.

Ingredients

• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• - Chicken Breast
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• 100 g Habanero Hot Sauce
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 pack (500 g) Natureland Organics Chana Besan
• 500 g Refined Flour

Instructions

1. 1. Heat 2 tablespoons of oil in a wok over medium heat.
2. 2. Add 6 cups of shredded cooked chicken to the wok and stir-fry for 2-3 minutes until heated through.
3. 3. Sprinkle 1 tablespoon of ground turmeric over the chicken and stir well to coat evenly.
4. 4. In a bowl, mix 1 cup of chickpea flour with 1 cup of water to create a batter and pour it into the wok. Stir continuously to cook the batter and mix it with the chicken.
5. 5. Once the chickpea flour is fully cooked, sprinkle 4 tablespoons of grated parmesan cheese over the mixture and stir gently.
6. 6. Drizzle 2 tablespoons of hot sauce over the stir-fry, mix well, and cook for another minute.
7. 7. Serve immediately while hot.