Halal Chicken Stir-Fry With Vegetables Recipe

About this recipe

A flavorful and quick dinner option featuring tender chicken strips stir-fried with crunchy vegetables and a savory sauce, perfect for solution seekers looking for a halal meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 200 g Delichic Chicken Broth
• 1 pc Cabbage Red
• 1 Ltr Sarwar Salad Oil
• 567G Canz Water Chestnut
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Praakritik Organic Ginger Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 150 g Urban Platter Arrowroot Powder

Instructions

1. 1. Cut 500 g halal chicken breast into 1/4-inch strips, cutting across the grain.
2. 2. Heat 2 tbsp salad oil in a skillet over medium-high heat. Add the chicken strips and cook until they turn white, about 3 minutes.
3. 3. Add 1 green pepper (sliced), 1 onion (sliced), 1 cup celery strips, and 1 water chestnut (sliced) to the skillet. Stir-fry for 2 minutes.
4. 4. Pour in 1/2 cup chicken broth, add 1 tsp salt and 1/4 tsp ginger powder. Cover and cook for about 6 minutes, stirring occasionally.
5. 5. In a small bowl, mix 2 tbsp soy sauce with 2 tsp arrowroot powder until smooth. Add this mixture to the skillet along with 1 cup cabbage.
6. 6. Reduce the heat to low and simmer for 2-3 minutes, stirring until the sauce thickens and coats the ingredients evenly.
7. 7. Serve hot over steamed rice for a complete meal.