Chicken & Veggies saute Chinese style
This is a delicious and healthy non-vegetarian dish that is packed with flavor and nutrition. The Chicken and Veggies Saute Chinese Style is a great source of protein, vitamins, and minerals, making it an excellent option for a balanced diet. This recipe is gluten-free, making it suitable for many dietary preferences. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
165 kcal
Protein
15 g
Carbs
5 g
Fat
10 g
Fiber
1 g
Ingredients
Boneless, skinless Chicken Breast
250 gms (250g)
Green Bell pepper
0.25 cup, sliced (50g)
Red Onion
0.25 cup, sliced (50g)
Button Mushroom
0.25 cup, sliced (25g)
Brinjal Vegetable
0.25 cup, cubed (25g)
Broccoli
0.25 cup, chopped (25g)
Clove Garlic, Chopped
2 tbsp (10g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Sesame Seeds
1 tsp (3g)
lemon juice
1 tbsp (15g)
Chopped Green Chilli
1 tbsp (5g)
Olive Oil
1 tbsp (15g)
Pineapple
0.25 cup, cubed (25g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add chopped garlic and sauté for 1-2 minutes until fragrant.
Add boneless chicken pieces and sauté for 4-5 minutes until it turns golden brown on all sides.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add sliced mushrooms, cubed brinjal, and chopped broccoli. Stir well and cook for 2-3 minutes until the vegetables are slightly tender.
Add sliced bell peppers and cubed pineapple. Mix well.
In a small bowl, mix together soya sauce, lemon juice, salt, cornflour, and water. Pour this mixture over the chicken and vegetables. Mix well, ensuring everything is coated in the sauce.
Cover the pan with a lid and let it cook for 2-3 minutes over medium heat until the vegetables are cooked, but still have a crunch.
Garnish with sesame seeds and serve hot.