One Pot Chicken and Vegetable Stir Fry Recipe | How to Cook Chicken Stir Fry | Infoods

Chop chicken breast into bite-sized pieces and place in a bowl.

Add 1 tbsp corn starch, paprika, garlic powder, ground ginger, black pepper, 1/4 tsp cayenne powder (optional), and mustard seeds to the chicken.

Mix chicken with spices and corn starch until fully combined.

Let chicken marinate for at least 15 to 20 minutes (or overnight in the fridge).

Heat a nonstick frying pan or cast iron pan over medium-high heat and add 1 tbsp cooking oil.

Once the oil is hot, add the marinated chicken and cook for 4 to 5 minutes, flipping to achieve a golden brown color.

While chicken cooks, prepare vegetables: broccoli, cauliflower, carrots, red capsicum, onions, green capsicum, and eggplant.

After 5 minutes, transfer chicken to a bowl using a slotted spoon and set aside.

In the same pan, add another 1 tbsp cooking oil and sauté onions for about 1 minute until light golden brown.

Add carrots to the pan and cook for 30 seconds.

Add the remaining vegetables (broccoli, green capsicum, red capsicum, eggplant) to the pan and stir-fry.

Add light soy sauce to the vegetables, reduce heat to medium-low, and cook for at least 2 minutes, adding a splash of water if the pan dries out.

Return the cooked chicken and its juices to the pan with the vegetables and mix until fully combined.

Check seasoning and adjust if necessary, then serve.

Equipment Needed

Dietary

Allergens