Stir-Fried Chicken and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 150 grams (approximately 5 1/3 ounces) Basmati rice
- 1 Red paprika
- 200 grams (approximately 7 ounces) Bok Choy
- 100 grams (approximately 3 1/2 ounces) Water chestnut (Canned, Asialaden) sliced
- 1 Zucchini
- 2 Tbsps Peanuts (unsalted and coarsely chopped)
- 4 Tbsps Chili sauce
- 2 Tbsps Peanut oil
- soy sauce (fish sauce)
Preparation steps
1.
Rinse the chicken breasts, pat dry and cut into strips.
2.
Rinse rice and cook according to package instructions.
3.
Risne, halve and remove the seeds and white ribs from the peppers and cut into thin strips.
4.
Rinse the bok choy and cut into strips.
5.
Rinse zucchini, and thinly cut diagonally into strips.
6.
Heat the peanut oil in a skillet and add the chicken to the pan, Add the peanuts, water chestnuts, zucchini and bok choy to the pan and cook until the vegetables are crsip-tender and the chicken is cooked through. Stir in the chili sauce, soy sauce and fish sauce.
7.
Serve on rice.
