Quick Chicken and Buckwheat Stir-fry
Quick Chicken and Buckwheat Stir-fry - A International lunch with chicken breast, buckwheat, carrots and more. ready in just 20 minutes.
Ingredients
- Chicken breast175 g
- Carrots50 g
- Onion40 g
- Garlic1 clove
- Sesame oil5 ml
- Vegetable oil5 ml
- Salt1 g
- Black Pepper0.5 g
- Buckwheat35 g
- Cabbage75 g
- Leek50 g
- Ginger5 g
- Soy sauce15 ml
- Water50 ml
Instructions
- 1Step 1
Cook buckwheat according to package directions. Drain and set aside.
- 2Step 2
While buckwheat cooks, slice chicken breast into thin strips. Chop carrots, cabbage, leek, and onion. Mince garlic and ginger.
- 3Step 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 4Step 4
Add a splash more oil if needed, then add carrots, cabbage, leek, and onion to the skillet. Stir-fry for 5 minutes until vegetables begin to soften.
- 5Step 5
Add minced garlic and ginger, stir-fry for 1 minute until fragrant.
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