Quick Chicken and Seasonal Vegetable Stir-fry
Tender chicken and crisp seasonal vegetables stir-fried in a savory lactose-free sauce, served over fluffy rice. A fast and flavorful lunch.
Ingredients
- Chicken thighs300 g
- Rice150 g
- Broccoli150 g
- Carrots100 g
- Garlic10 g
- Sesame oil10 ml
- Oil10 ml
- Cabbage100 g
- Leek50 g
- Ginger6 g
- Soy sauce30 ml
- Cornstarch6 g
- Water30 ml
Instructions
- 1Step 1
Cook the rice according to package directions (start this first, typically takes 10-15 minutes).
- 2Step 2
While rice cooks, prepare the vegetables: Cut broccoli into florets (3 minutes). Slice carrots thinly (3 minutes). Shred cabbage (3 minutes). Slice leek (2 minutes). Mince garlic and ginger (2 minutes).
- 3Step 3
Cut chicken thighs into bite-sized pieces (2 minutes).
- 4Step 4
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water for the sauce (1 minute).
- 5Step 5
Heat oil in a large skillet or wok over high heat (1 minute). Add chicken and stir-fry until browned and cooked through, about 4 minutes. Remove chicken and set aside.
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