Homemade chicken Stir-Fry
INGREDIENTS
- 200 g chicken
- 100 g zucchini
- 100 g leek
- 80 g carrot
- 70 g red bell pepper
- Chinese seasoning
- Cornstarch
- Soy sauce
- Salt
- Oil
METHOD
- Cut the chicken into small cubes or thin strips, drizzle with about a teaspoon of oil, season with stir-fry spice mix, and if the mix doesn’t contain salt, add salt as well. Let the chicken marinate for a while.
- Meanwhile, prepare the vegetables. Slice the carrots into thin rounds, cut the bell pepper and zucchini into strips, and slice the leek into about 4 mm thick rings.
- Sprinkle a tablespoon of cornstarch over the marinated chicken, ensuring all pieces are coated. Add the chicken pieces (preferably one by one to prevent sticking) to a hot pan with oil and fry until golden brown on all sides.
- Once cooked, remove the chicken from the pan and set it aside. In the same pan, add the prepared vegetables and stir-fry them over high heat, stirring occasionally, until they are tender-crisp. Sprinkle about a teaspoon of cornstarch over the vegetables, stir well, add water as needed (about 60 ml), and season with soy sauce (about 1 tablespoon) and sweet chili sauce (about 1 tablespoon). Let everything simmer briefly. Remove from heat, add the fried chicken, and mix everything together.