Seasonal Chicken & Root Vegetable Stir-Fry with Dextrose Glaze

Instructions

1. 1

   Prepare all vegetables: Peel and slice the carrots and parsnips into thin matchsticks. Slice the red bell pepper into thin strips. Mince the garlic cloves.

2. 2

   Cut the chicken breast into thin strips or bite-sized pieces.

3. 3

   In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

4. 4

   Add the chicken pieces to the pan and season with half of the ground black pepper. Stir-fry for 4-5 minutes until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.

5. 5

   Add the remaining 1 tablespoon of olive oil to the pan. Add the carrots, parsnips, and red bell pepper. Stir-fry for 5-6 minutes until the vegetables are just tender but still crisp.

6. 6

   Add the minced garlic and chili flakes to the vegetables. Stir-fry for 1 minute until fragrant.

7. 7

   Return the cooked chicken to the pan with the vegetables. Add the soy sauce and dextrose. Stir well to coat everything evenly and cook for another 2-3 minutes, allowing the dextrose to glaze the chicken and vegetables.

8. 8

   Taste and adjust seasoning with the remaining black pepper if needed.

9. 9

   Serve hot, garnished with extra chili flakes if desired.