Imported from Instagram

Best Chicken Stir-Fry with Vegetables

Name: Best Chicken Stir-Fry with Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: rice (The quantity is not specified in the source; rinse before cooking.); chicken breasts (Sliced; the quantity is not specified in the source.); potato starch for coating (As needed to coat the meat.); salt for the meat (To taste.); pepper for the meat (To taste.); bell pepper (Any vegetables available may be used; the quantity is not specified.); onion (The quantity is not specified.); leek (The quantity is not specified.); 3 tbsp dark soy sauce (Approximately.); 2 tbsp regular soy sauce (Approximately.); 2 tbsp sweet chili sauce or ketchup (The source specifies sweet chili sauce or ketchup; approximately.); 1 tbsp potato starch for the sauce (Mix with water; the quantity of water is not specified.); water (For mixing with the starch; the quantity is not specified.); salt for the sauce (Optional, to taste.); pepper for the sauce (Optional, to taste.); 1 tbsp honey (Alternatively, 2 tbsp sugar may be used.); 2 tbsp sugar (Alternative to 1 tbsp honey; do not use together with honey.)

Recipe by Markos | Recepty | Lifestyle @markos_lifestyle · Instagram

Imported by Rozárie Bulušková on SeeMeCook

Quick homemade chicken stir-fry made with chicken breasts coated in potato starch until crisp, sautéed vegetables, and a flavorful sauce made from soy sauces, sweet chili sauce or ketchup, and honey or sugar. Served with rice.

2 servings35 minEast Asian

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Ingredients

rice (The quantity is not specified in the source; rinse before cooking.)
chicken breasts (Sliced; the quantity is not specified in the source.)
potato starch for coating (As needed to coat the meat.)
salt for the meat (To taste.)
pepper for the meat (To taste.)
bell pepper (Any vegetables available may be used; the quantity is not specified.)
onion (The quantity is not specified.)
leek (The quantity is not specified.)
3 tbsp dark soy sauce (Approximately.)
2 tbsp regular soy sauce (Approximately.)
2 tbsp sweet chili sauce or ketchup (The source specifies sweet chili sauce or ketchup; approximately.)
1 tbsp potato starch for the sauce (Mix with water; the quantity of water is not specified.)
water (For mixing with the starch; the quantity is not specified.)
salt for the sauce (Optional, to taste.)
pepper for the sauce (Optional, to taste.)
1 tbsp honey (Alternatively, 2 tbsp sugar may be used.)
2 tbsp sugar (Alternative to 1 tbsp honey; do not use together with honey.)

Steps

1
Rinse the rice thoroughly and cook it in a rice cooker or regular pot according to your usual method.
2
Separate the chicken breasts if they are whole, then slice them.
3
Place the chicken in a bowl. Add the potato starch, salt, and pepper.
4
Cover the bowl and shake it thoroughly so the meat is evenly coated with starch.
5
Slice the bell pepper, onion, and leek. The source states that any vegetables you have available may be used.
6
Heat a pan and add the coated chicken. Sauté it.
7
Add the sliced vegetables and continue sautéing them together with the meat for a while.
8
Pour in approximately 3 tbsp dark soy sauce and 2 tbsp regular soy sauce. Stir.
9
Add approximately 2 tbsp sweet chili sauce or ketchup and mix everything thoroughly.
10
Mix 1 tbsp potato starch with water and add the mixture to the pan. Stir thoroughly.
11
Season with additional salt and pepper to taste, if desired. Add 1 tbsp honey or, alternatively, 2 tbsp sugar, and stir.
12
Serve the finished chicken stir-fry with cooked rice.

Notes

The source does not specify the quantities of chicken, rice, vegetables, water, salt, or pepper. It also does not specify the amount of fat for sautéing, so it has not been added as an ingredient. The sautéing time and heat level are not specified in the source.