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Chicken stir-fried with vegetables

Chicken stir-fried with vegetables

By July 31, 2011

The following recipe is a recipe for preparing chicken breast and when you’re not in the mood for schnitzel. This is a recipe combining slices of chicken breast seasoned with an Asian favorite. Simple to prepare, delicious and even healthy. What's good with sautéed vegetables, is that despite the cooking - nutritional value of vegetables are savored due to the brief cooking period - and the vegetables become crispy and tastier.

  • Prep Time : 50 minutes
  • Cook Time : 10 minutes



  • Place the chicken in a bowl and pour the soy sauce, honey and garlic on it
  • Mix by hand and taste the result – Making adjustments with the honey and soya until it is tasty to your liking
  • Add the cornstarch and mix again (with hands of course!)
  • Cover with a plastic wrap and refrigerate for half an hour at least
  • Meanwhile, cut the vegetables into thin strips (about half cm wide and 5-6cm in length)
  • Now, who wants to prepare noodles or rice for serving with the stir-fry?
  • When everything is cut and 30-40 minutes have passed, remove the chicken
  • Heat a little oil (a tablespoon and a half – 2) in a large pan – A wok would be preferred for this
  • When the oil is boiling put the chopped vegetables inside (even peas) except pineapple
  • Stir-fry for 2-3 minutes until the carrot is tender – but still crisp
  • At this point, we place the chicken breast and pineapple in (without going overboard with the pineapple! 1.5 cut slices will suffice)
  • Continue to fry until the chicken is ready
  • Mix with the addition that we made, stir abit more so that everything mixes in nicely and serve hot
  • Bon Appetit!


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