Creado con IA
Chicken and Vegetable Stir-Fry
30 min 188 kcal por ración Fácil
Ingredientes
4 Raciones
- chicken breast400 g
- carrot2 medium (about 120g each)
- cucumber1 large (about 300g)
- onion1 medium (about 110g)
- flour2 tablespoons (about 16g)
- vegetable oil1 tablespoon (about 14g)
- low-sodium soy sauce2 tablespoons (about 30ml)
Preparación
- 1
Slice the chicken breast into thin strips.
- 2
Peel and slice the carrots into thin matchsticks. Cut the cucumber into thin strips. Peel and slice the onion thinly.
- 3
Place the chicken strips in a bowl and toss with the flour until evenly coated.
- 4
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
- 5
Add the floured chicken strips to the pan and stir-fry for 4-5 minutes, until golden and cooked through. Remove the chicken from the pan and set aside.
- 6
In the same pan, add the onion and carrots. Stir-fry for 2-3 minutes until they begin to soften.
- 7
Add the cucumber strips and continue to stir-fry for another 1-2 minutes.
- 8
Return the cooked chicken to the pan. Pour in the low-sodium soy sauce and stir well to combine all ingredients.
- 9
