Créé avec l’IA
Seasonal Chicken & Root Vegetable Stir-Fry with Dextrose Glaze
35 min 230 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- carrots200 g
- parsnips200 g
- red bell pepper100 g
- olive oil2 tbsp
- dextrose1 tbsp
- soy sauce2 tbsp
- garlic2 cloves
- ground black pepper1 tsp
- chili flakes1 tsp
Instructions
- 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
Cut the chicken breast into thin strips or bite-sized pieces.
- 3
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
- 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
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
Add the minced garlic and chili flakes to the vegetables. Stir-fry for 1 minute until fragrant.
- 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
