Chicken And Vegetables Stir–fry Recipe | MAGGI® Arabia

Chicken and Vegetables Stir–Fry

Chicken and Vegetables Stir–Fry is a good addition to the list of chicken dishes you can fall back on. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

  • For the sauce:
  • 1 cup water or 250 ml
  • 2 cubes MAGGI® Chicken Bouillon Less Salt
  • 2 teaspoons light soy sauce
  • 1 tablespoon Thai sweet chili sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons corn flour
  • Chicken and vegetables:
  • 2 tablespoons vegetable oil
  • 500 g boneless and skinned chicken breasts, cut into thin slices
  • 1½ cups mushrooms or 150 g, sliced
  • 2 teaspoons fresh ginger, chopped
  • 2 cloves garlic, crushed
  • 1 medium carrot or 100 g, cut into thin slices
  • 1 medium red bell pepper or 150 g, sliced
  • 150 g broccoli, cut into florets
  • 1 cup spring onions or 100 g, sliced

How to Prepare

  1. Combine water, MAGGI® Chicken Bouillon Less Salt cubes, soy sauce, chili sauce, oyster sauce and cornflour in a small bowl. Stir well to form the sauce and set aside.
  2. Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 mins or until the chicken sticks change their color.
  3. Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 mins or until the vegetables are tender-crisp.
  4. Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 mins or until the sauce thickens. Stir in the spring onions then remove from heat.
  5. Serve with cooked rice or noodles.

Nutritional Info

Energy: 218.00 Kcal
Protein: 26.00 g
Carbohydrate: 13.00 g
Fats: 6.90 g

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