This delicious chicken veggie stir-fry is packed with goodness, and it takes less than 15 minutes to make. Serve it with cooked brown rice to complete the meal.
YIELD
5 servingsPREP
10 minCOOK
5 minREADY
15 minIngredients
Directions
Prepare and dice all ingredients. Toast almonds in the oven. Reserve.
Heat oil in the wok to smoking point, add chicken, onions, and all vegetables to it, except for the almonds, soy sauce, and cornstarch mixture. Stir everything well.
Cover wok and cook ingredients 2 minutes. Lift cover up about 2 times to give ingredients a stir.
At end of cooking time, uncover wok, add soy sauce and thoroughly mixed cornstarch-water mixture, cook until gravy forms.
Place ingredients in serving platter. Sprinkle with almonds.
NOTE:
Chicken may be replaced by shrimps in above recipe.
Comments
I add red bell peppers, some pea pods and a little
sesame oil.
The directions need a little help
Half the directions are missing. Would be nice to know how to mix the cornstarch solution and when to add the other veggies.
Thanks for the comment! Just edited the recipe. All the vegetables should be added together with chicken and onions. In the direction, it does say that "At end of cooking time, uncover wok, add thoroughly mixed cornstarch-water mixture, cook until gravy forms." Hope this helps, and happy cooking :)
Is the soy sauce mixed with the cornstarch mixture?
The soy sauce should be added with cornstarch mixture together. You can just mix the soy sauce with the cornstarch mixture as well. Hope this helps and happy cooking :)
Very bland. Missing something.