Chicken and Veggie Stir Fry Recipe||Dianna In Di Kitchen||Quick and Easy Way to Cook Jasmine Rice

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than breasts.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, and canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while all-purpose flour is often less expensive.

Prepare the chicken breast by cutting it into bite-sized pieces.

Chop the white cabbage, purple cabbage, poc choi, onion, and carrot into thin strips.

In a large pan, heat 2 1/2 tbsp of vegetable oil over medium-high heat.

Add the chicken pieces to the pan and cook until browned and cooked through.

Add the chopped vegetables, sugar snap peas, and minced garlic to the pan.

Stir in the red chilli flakes, hoisin sauce, sweet chilli sauce, sugar, salt, black pepper, and Mrs Dash.

Cook the stir fry for a few minutes until the vegetables are tender but still crisp.

For the jasmine rice, rinse 2 cups of rice under cold water until the water runs clear.

In a pot, combine the rinsed rice, 1 1/2 cups water, 3 tsp butter, and 1/2 tsp salt.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens