Halal Chicken And Vegetable Stir-Fry Recipe

About this recipe

A quick and flavorful dinner featuring tender chicken and vibrant vegetables stir-fried in a savory sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Chicken Breast Fillets
• 450G Pack'D Organic Broccoli Florets
• 1 Kg Yellow/White Onion 1kg
• - Cooks & Co Sliced Mushrooms
• 500G White Pearl Italian Pudding Rice 500g
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Prepare all ingredients by slicing the chicken breast into strips, cutting the broccoli into florets, julienning the carrots, slicing the mushrooms, and chopping the onion.
2. 2. In a small bowl, mix 2/3 cup water, 1 tablespoon soy sauce, and 1 tablespoon cornstarch to create a marinade. Add the chicken strips and let them marinate for 15 minutes.
3. 3. Heat a wok or large skillet over medium-high heat and add 2 tablespoons of peanut oil. Swirl the oil to coat the surface.
4. 4. Add the marinated chicken strips to the wok and stir-fry until they are fully cooked and white throughout, about 5-6 minutes. Remove the chicken from the wok and set aside.
5. 5. In the same wok, add the carrots and stir-fry for 2 minutes. Then, add the broccoli florets and continue stir-frying for another 3-4 minutes. If the wok becomes too dry, add a splash of water.
6. 6. Add the chopped onion to the wok and stir-fry for 2 minutes until it begins to soften.
7. 7. Add the sliced mushrooms and pour in the remaining soy sauce mixture. Stir everything together and cook for 2-3 minutes until the sauce thickens and coats the vegetables.
8. 8. Return the cooked chicken to the wok and toss to combine with the vegetables and sauce. Cook for an additional 1-2 minutes to heat through.
9. 9. Serve the stir-fry hot over freshly cooked rice.