Ingredients
- Chicken breast, shredded500 grams
Flour2 teaspoons
Cornstarch2 teaspoons
Soy Sauce1 teaspoon- Egg white, lightly beaten with two teaspoons of cornstarch and black pepper1 piece
Yellow Bell Pepper1 piece
Red Bell Pepper1 piece
Green Bell Pepper1 piece- Mushrooms, each mushroom cut in half0.5 can
- Carrots, large size cut into moons2 pieces
- Zucchini, large size, cut in half1 piece
- Large onion, sliced2 pieces
- Garlic cloves, minced3 cloves
- Grated ginger1 tablespoon
Corn0.5 cup- Soy Sauce0.3 cup
Worcestershire Sauce2 tablespoons- Cold water3 cups
- Chicken broth cube1 cube
- Cornstarch2 tablespoons
- Chinese spices0.5 teaspoon
Steps
- 1
Cut the chicken breasts into large cubes and mix them with two tablespoons of flour, two tablespoons of cornstarch, one tablespoon of soy sauce, and a pinch of salt.
5 minRequired Tools:
Mixing Bowl - 2
Pour the mixture of beaten egg white mixed with cornstarch and pepper over them and mix well.
5 min - 3
Heat a generous amount of oil in a pan and fry the chicken cubes until cooked and browned, then drain.
10 min - 4
Place the sauce ingredients in a saucepan and mix well to dissolve the cornstarch in cold water, then place on the heat while stirring until it boils for about two minutes and set aside.
2 minRequired Tools:
Pot - 5
In a wok or a short-sided pot, add a little oil after heating it well and stir-fry each type of vegetable separately over high heat.
10 minRequired Tools:
Wok - 6
After finishing stir-frying the vegetables, return them all to the wok with the chicken and pour the prepared sauce over them.
5 min - 7
Adjust the salt, stir, and let it cook for about five minutes to coat the chicken and vegetables with the sauce, and serve alongside basmati white rice.
5 min
Nutrition Facts
Flourper 100gCornstarchper 100gSoy Sauceper 100gYellow Bell Pepperper 100gRed Bell Pepperper 100gGreen Bell Pepperper 100gCornper 100gSoy Sauceper 100gWorcestershire Sauceper 100gCornstarchper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.