Chicken Stir Fry
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.
Servings: 3
Calories: 316kcal
Ingredients
- 2 cups Boneless Chicken cubed ½ inch
- 1.5 cups Mixed Vegetables of your choice cut in length of 1 inch
- 1.5 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
- 1 teaspoon Oyster sauce
- Salt & pepper to taste
- 3 tablespoons Sesame oil
- 2 teaspoons Toasted Sesame seeds
Instructions
how to make chicken stir fry
- 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
Notes
I have used zucchini, beans, carrots, baby corns, bell peppers, broccoli in this recipes
Also, I have blanched broccoli, beans, carrots & baby corns for 2 mins
Nutrition
Calories: 316kcal | Carbohydrates: 15g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 462mg | Potassium: 608mg | Fiber: 4g | Vitamin A: 4915IU | Vitamin C: 14.7mg | Calcium: 53mg | Iron: 1.8mg