Chicken And Vegetable Stir Fry Recipe by cookpad.japan
Cooking Instructions 1 Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well. 2 Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing. 3 Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking. 4 When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up! 5 This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste. 6 This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste. 7 My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned. 1 Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well. 1 Diagonally slice the chicken breast into strips. Combine the ● ingredients in a bowl and marinate the chicken. Combine the ◎ ingredients in a separate bowl and mix together well. 2 Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing. 2 Heat a small amount of oil (not listed) in a frying pan, sauté the chicken. When cooked through, add the carrots and green peppers and continue sautéing. 3 Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking. 3 Add the Chinese cabbage. When the vegetables become tender, add the ◎ mixture and continue cooking. 4 When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up! 4 When the vegetables become very soft, simmer until the liquid boils down to 1/3 the original volume. Serve aside a serving of rice, drizzle the rice with some sauce, then eat up! 5 This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste. 5 This is the original dish on which I based my recipe (bottom left). It was cooked with red chili peppers, so it was slightly spicy. If you prefer, add red chili peppers to taste. 6 This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste. 6 This is the original beef version of the dish. It had a very intense garlic taste. If you prefer, increase the amount of garlic to taste. 7 My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned. 7 My version of the dish is lighter on the seasoning than the original dish. The original had more garlic and was strongly seasoned. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Toffee Sauce Chipotle Ranch Grilled Chicken Salad Sam's Green Chile Cheese Cornbread jalapeño corn bread Mini Banana Donut Holes Toffee Sauce Chipotle Ranch Grilled Chicken Salad Sam's Green Chile Cheese Cornbread jalapeño corn bread Mini Banana Donut Holes Simmered Plum Garlic Chicken Wings Chicken Breast Sautéed in Ginger and Soy Sauce with Seasonal Green Peppers Oatmeal balls Chicken Mayo Sandwich Tender and Flavorful Chicken Breast Karaage Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin 15-Ingredient Julienned Salad Fluffy Chicken Tempura with a Touch of Sesame Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu Deep-fried Chicken Wings with Sweet and Savoury Soy Sauce Glaze Simmered Plum Garlic Chicken Wings Chicken Breast Sautéed in Ginger and Soy Sauce with Seasonal Green Peppers Oatmeal balls Chicken Mayo Sandwich Tender and Flavorful Chicken Breast Karaage Shiso Leaf & Cheese Sandwiched in Chicken Tenderloin 15-Ingredient Julienned Salad Fluffy Chicken Tempura with a Touch of Sesame Chicken Breast Teriyaki in Chili-Mayonnaise Ponzu Deep-fried Chicken Wings with Sweet and Savoury Soy Sauce Glaze