Tempeh And Vegetable Skillet Recipe

About this recipe

A hearty and flavorful chicken and vegetable skillet dish, perfect for a satisfying kosher dinner. This recipe combines tender chicken with fresh vegetables in a light, savory sauce.

Ingredients

• 200 g Orange Carrot (Gajar)
• 250 g French Beans - 250 G
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch

Instructions

1. 1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 300 g of tempeh cubes and cook until lightly browned on all sides, about 5 minutes. Remove the tempeh from the skillet and set aside.
2. 2. Peel the orange carrot and cut it into small dice. Cut the ends off the French beans and cut them in half. In the same skillet, add 1/2 cup of diced carrots and 1/2 cup of halved green beans. Stir and cook for 2-3 minutes until the vegetables begin to soften.
3. 3. In a small bowl, mix 1/2 cup of water with 2 teaspoons of cornstarch until smooth. Pour this mixture into the skillet with the vegetables.
4. 4. Return the browned tempeh to the skillet. Stir to combine all ingredients, ensuring the tempeh is coated in the sauce.
5. 5. Cover the skillet and reduce the heat to low. Let it cook slowly for 20 minutes, stirring occasionally, until the tempeh is heated through and the vegetables are tender.
6. 6. Serve hot, garnished with fresh parsley if desired.