Spicy Chilli Chicken And Veggies Stir Fry
Up on the blog today is Spicy Chilli Chicken and Veggies Stir Fry, is an Indo-Chinese dish which is a popular starter or even served as a main course with flavoured rice. And yes, the regular Chilli Chicken may be made with bones/ boneless but here I’ve made Spicy Chilli Chicken and Veggies Stir Fry with the boneless meat (chicken) and loads of veggies.
Chicken is the magic which goes with everything, be it Pulao / Pilaf, Naan, Tandoori Roti, Parathas or even just with the Salad. Well, if I start elaborating on this topic, I might never come to an end. I am currently thinking that there are kids who really run away from healthy veggies if served casually with chapatis and gulp down the very same veggies when served by tricking them. Here in Spicy Chilli Chicken Veggies Stir Fry, I’ve used Zucchini, Bokchoy, Baby Corn, Carrot, Broccoli, Bell Peppers, Beans, Chillies, Sesame seeds and Chicken of-course.
Bok Choy or Pok Choi is a type of Chinese cabbage, easily available, Zucchini and Broccoli are also verily available in all super markets. My kids just love chinese, but yes I look forward to it that they don’t get used to the junk outside. Because all the unhealthy items used can never be trusted. So the solutions to all the problems get resolved when you yourself could try it at home. To be honest, my family just loves the Street side delicacies which I make myself at home, and all you need is a bit of effort and a dusk of dedication.
Spicy Chilli Chicken Veggies Stir Fry can be served with fried rice or Thai rice or noodles or just as an appetizer. The luxury of having such delicacy at home, not just at home but cooked ourselves is a real bliss. I’m thankful to my Almighty for blessing me such an ability. I often wonder, how do people aren’t foodie, I mean that should be a crime, 😛 Just Kidding!
Let me quickly mention the Ingredients and the Method 🙂
2 cups, chicken, boneless, cubed ½ inch
1 & ½ cup, veggies, cut in length of 1 inch
(I have used zucchini, beans, carrots, baby corns, bokchoy, bell peppers, broccoli)
(Also, I have blanched broccoli, beans, carrots & baby corns for 2 mins)
1& ½ teaspoon, green chillies, finely chopped
1 teaspoon, green chilli sauce
2 teaspoons, soy sauce
1 teaspoon, garlic, finely chopped
¼ cup, spring onion whites, chopped
1 teaspoon, ginger, finely chopped
½ teaspoon, red chilli flakes
¼ cup, spring onion greens
1 teaspoon, oyster sauce
salt & pepper to taste
3 tablespoons, sesame or peanut oil
2 teaspoons, sesame seeds
In a wok, heat 1 tablespoon oil. Add chicken and toss on high flame (wok should be very hot). Cook chicken until chicken seal its juices (3-4 minutes).
Take it into plate and keep it aside
Add remaining 2 tablespoon oil and heat until hot
Add onion whites, ginger, garlic, chillies and toss for 30 seconds on high
Add all the veggies and toss on high for a minute
Add soy sauce, oyster sauce and green chilli sauce, salt and pepper & mix. Toss all until everything is coated & chicken is cooked (a minute)
Add spring onion greens and chilli flakes along with sesame seeds and toss
It’s ready to be served with rice / noodles of your choice