Zesty Stir-Fry Chicken With Vegetables Recipe

About this recipe

A quick and flavorful dinner featuring tender chicken and crisp vegetables in a savory sauce. Perfect for busy solution seekers looking for a satisfying meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Garlic - Single Clove
• 400 g Tendercuts Chicken Breast Boneless 400G
• 250 g Zucchini Green
• 125 g White Shimeji Mushroom (Anabe)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. In a bowl, combine 3 tsp cornstarch, 1/2 tsp salt, 2 minced garlic cloves, and 2 tbsp sherry. Mix well to form a marinade.
2. 2. Add 500 g chicken breast, cut into 3/4-inch pieces, to the marinade. Stir to coat evenly and let sit for 30 minutes to 1 hour.
3. 3. Stir the chicken again to ensure all pieces are separated. Heat 1/4 cup of oil in a skillet over medium-high heat.
4. 4. Add the marinated chicken to the hot skillet and stir-fry for 2 to 3 minutes until the chicken is lightly browned and cooked through.
5. 5. Add 1 zucchini, sliced into thin rounds, and 1 cup of fresh mushrooms, sliced, to the skillet. Sprinkle liberally with soy sauce.
6. 6. Continue stir-frying for 3 to 5 minutes until the vegetables are tender-crisp but not mushy.
7. 7. Serve the stir-fry hot with a bowl of fluffy white rice for a complete meal.