20 Minute Chicken & Vegetable Stir-fry

Chicken breast is one of my favorite go-to quick meals ingredient. When you’re hard-pressed of time or just simply exhausted you can always whip up something good, quick and nutritious with chicken breast. Here’s one of those good, quick and nutritious dishes you can try out. You can serve with anything from potatoes to pasta, rice or sadza even if you wish! Don’t let anything hold you back 🙂

Resources/Equipment You Will Need

• Frying pan
• Wooden spoon
• Teaspoon
• Chopping board
• Sharp knife
• Tablespoon
• Wide plate

Quick Instructions

1. Get your ingredients together. These include; 350g chicken breast, cut into strips; 1 tsp salt; 1/4 tsp ground white pepper; 3 cloves garlic, finely chopped; 1/2 cup cornflour; 3 tbsp pure vegetable/ canola oil; 1/2 small eggplant, cubed; 1 medium carrot, cubed; 1/2 punnet fresh peas; 125 ml water; 2 tbsp white vinegar; 1 tbsp tomato sauce; 1 tbsp sweet chili sauce and 4 spring onions, chopped.
2. Season your chicken strips with 1/2 tsp salt, ground white pepper and garlic.
3. Put the cornflour in a wide plate. Coat each seasoned strip with cornflour. Shake off any excess cornflour.
4. Heat oil in pan. Shallow fry the coated chicken strips in two batches until golden brown. Remove from pan and set aside.
5. Add the eggplant, carrots and peas into the same pan. Reduce heat, season with the remaining 1/2 salt and fry for 3 min, stirring occasionally.
6. De-glaze the pan with white vinegar and continue stirring. Add tomato sauce and sweet-chilli sauce to the vegetables. Fry for another 3 min, again stirring occasionally.
7. Add water and let it simmer gently for another 3 min.
8. Re-introduce the chicken strips to the pan. Fry for 2 min. Add the chopped spring onion and let it cook for a further 2 min and you’re done! Taste for seasoning and adjust accordingly. Enjoy!

Serve with a good starch dish of your choice. Also see these recipes with chicken and rice.