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Recipes >> Rukaiya Abbas Recipes > Chicken and Vegetable Stir-Fry by Rukaiya Abbas

Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry
Prep Time
10 Mins
Cook Time

30 - 45 Mins

5 - 6
A tasty Chinese chicken and veggie stir fry served sizzling hot for lunch or dinner that taste best with rice.
Viewed: 7490
Source:  Chef Rukaiya Abbas
3 Ratings
5 out of 5 stars
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  • Chicken breast fillet 3 (boneless)
  • Olive oil 2 tbsp
  • Onion 1 (sliced in rings)
  • Capsicum 1 (chopped)
  • Baby corn 1 can
  • Sugar 1 tbsp
  • Salt to taste
  • Frozen stir-fry vegetables 1 packet (16 oz)
  • Water 1 cup
  • Corn flour 1 tbsp
  • Soya sauce 1 tbsp

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Cooking Directions

  1. Grill the chicken fillets until almost tender.

  2. Allow them to cool slightly and then cut into cubes.

  3. Heat the oil in a large pan on medium heat.

  4. Add the onion rings and cook for a few minutes.

  5. Then add the capsicums, baby corns, and the stir-fry vegetables.

  6. Cook on high heat for about 15 minutes.

  7. Sprinkle the sugar and salt and add the chicken.

  8. Dissolve the corn flour in water, and pour into the pan along with the soya sauce.

  9. Cook and stir until the sauce thickens.

  10. Serve hot.

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