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Chilli Chicken And Vegetable Stir Fry

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Ingredients
  Chicken thigh fillet 250 Gram
  Carrot 1 Medium
  Celery stick 1
  Red pepper 1 Small
  Oil 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Red chili 1 Small, finely chopped
  Grated fresh ginger 1⁄2 Teaspoon
  Onion 1 Small, finely sliced
  Light soy sauce 2 Teaspoon
  Oyster sauce 1 Tablespoon
  Sesame oil 1 Teaspoon
  Sugar 1 Teaspoon
Directions

1.
Remove any fat from chicken.
Cut chicken into thin strips, as shown.
2.
Cut carrot, celery and pepper into thin strips, as shown.
3.
Heat oil in wok or large frying pan.
Add garlic, chilli, ginger and onion, stir-fry over high heat for about 2 minutes or until onion is soft.
Stir in chicken and carrot, stir-fry over high heat until chicken is tender.
4.
Add celery and pepper, stir-fry for about 2 minutes or until celery is just tender.
Stir in combined sauces, sesame oil and sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 640 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 5.3 g26.5%

Trans Fat 0.3 g

Cholesterol 207.5 mg69.2%

Sodium 1481.6 mg61.7%

Total Carbohydrates 37 g12.2%

Dietary Fiber 7.4 g29.5%

Sugars 19.5 g

Protein 54 g107.9%

Vitamin A 290.8% Vitamin C 307.1%

Calcium 11.3% Iron 21.4%

*Based on a 2000 Calorie diet

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Chilli Chicken And Vegetable Stir Fry Recipe