Chicken Stir-Fry with Vegetables and Soy Sauce

Name: Chicken Stir-Fry with Vegetables and Soy Sauce
Yield: 1 serving
Ingredients: 1 chicken breast; 4 cloves of garlic; 2 large carrots; 1/2 medium white cabbage; 4 tablespoons soy sauce; 2 tablespoons tomato paste; 2 teaspoons cornstarch; chili powder (or 1 hot pepper); 2-3 tablespoons oil; salt, pepper

November 22, 2008

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Recipe: Chicken Stir-Fry with Vegetables and Soy Sauce

Radu always makes this dish. I just stand nearby because he forgets how to make it from one time to the next. Now that I've written the recipe here, I expect him to check the site 😋 As a safety measure, I'll add it to his Favorites 😉

Ingredients

1 chicken breast
4 cloves of garlic
2 large carrots
1/2 medium white cabbage
4 tablespoons soy sauce
2 tablespoons tomato paste
2 teaspoons cornstarch
chili powder (or 1 hot pepper)
2-3 tablespoons oil
salt, pepper

How to prepare chicken stir-fry with vegetables and soy sauce

Cut the chicken breast into thin strips.
Cut the carrots into strips using a vegetable peeler, and shred the cabbage finely.
In a large, deep pan (wok if you have one), heat the oil and briefly fry the chopped garlic with chili (or sliced hot pepper).
Add the chicken and fry until cooked through - the liquid evaporates and it gets a little color.
Add the vegetables and stir-fry over high heat, stirring continuously. Season with salt and pepper. Fry for about 8 minutes, no more - the vegetables should remain slightly crisp (I set the oven timer for 8 minutes 😉 ).
Mix the tomato paste with the soy sauce and cornstarch dissolved in a little cold water.
Pour the sauce mixture over the chicken and stir until it thickens. Adjust salt to taste.
Serve with boiled rice.