Plat
High Protein Chicken Stir Fry
25 minPour 4Nutri-Score B€€
B
25 min
25 minHigh Protein Chicken Stir Fry
recette de
rachelscookin
@rachelscookin
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cut into thin strips)Viandes450 g
saltÉpices5 g
black pepperÉpices2 g
corn starch (for the chicken)Épicerie8 g
oilÉpicerie30 ml
red bell pepper (thinly sliced)Fruits et légumes1 morceau- bok choy (chopped)Fruits et légumes1 morceau
carrots (shredded)Fruits et légumes100 g
garlic (minced)Fruits et légumes6 morceaux
soy sauceÉpicerie120 ml- oyster sauceÉpicerie15 ml
- fish sauceÉpicerie15 ml
- sesame oilÉpicerie15 ml
- rice vinegarÉpicerie15 ml
ginger (minced)Fruits et légumes6 g- corn starch (for the sauce)Épicerie8 g
riceCéréales300 g
par portion
Nutrition
495kcal
- Glucides
- 71 g
- Protéines
- 30 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Casserole
pas à pas
Préparation
- Étape 1
Start the rice
- Cook the rice so it is ready when the chicken and vegetables are done.
- Étape 2
Marinate the chicken
- Chop the chicken breast into thin strips.
- Add to a bowl with the salt, pepper and corn starch and mix to coat.
- Étape 3
Cook the chicken
- Heat the oil over medium high heat.
- Add the chicken and cook until cooked through.
- Remove the chicken from the pan and set aside.
- Étape 4
Cook the vegetables
- Add a bit more oil to the pan with the sliced red bell pepper, chopped bok choy, shredded carrots and minced garlic.
- Cover and stir occasionally until the vegetables soften.
- Étape 5
Make the sauce
- In the meantime, stir together the soy sauce, oyster sauce, fish sauce, sesame oil, rice vinegar, minced ginger and corn starch.
- Étape 6
Combine and thicken
- Add the chicken back to the pan with the vegetables.
- Pour the sauce over and turn the heat down to low.
- Stir until the sauce thickens.
- Étape 7
Serve
- Serve the stir fry over the rice.
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