Spicy Chicken and Vegetable Stir Fry

Instructions

1. 1

   Cut the chicken breast into thin strips. Peel and slice the potato and carrot into thin matchsticks. Shred the cabbage and dice the tomato. Mince the garlic cloves.

2. 2

   In a bowl, mix the chicken strips with cornflour, chili powder, soy sauce, salt, and black pepper. Set aside to marinate for 10 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic and stir-fry for 30 seconds until fragrant.

5. 5

   Add the potato and carrot to the pan. Stir-fry for 3-4 minutes until they start to soften.

6. 6

   Add the cabbage and tomato. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

7. 7

   Return the cooked chicken to the pan. Stir everything together and cook for another 2 minutes to combine the flavors.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with extra black pepper if desired.