Chicken with Mixed Vegetables
| Servings | Prep Time |
| 4servings | 10 minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1lb/450g chicken breastboneless, skinless cut into chunks
- 1/2tsp Coarse Salt
- 1/2tsp garlic powder
- 1/2tsp onion powder
- 3tbsp All Purpose Flour
- 1large Yellow Onionsliced
- 2cloves garlicthinly sliced
- 6oz/170g frozen peas and carrots
- 1tbsp rice vinegar
- 1tbsp Sriracha
- 3tbsp soy sauce
- 1tbsp hoisin sauce
- 3tbsp chicken stock or water
- 5tbsp Vegetable Oilor enough to coat bottom of pan
Instructions
- Mix chicken breast with salt, garlic powder and onion powder. Toss with flour.
- Heat up a pan and add oil. When oil is hot, add chicken pieces (shake off any flour from pieces before putting in oil). Cook about 2 minutes and turn over to cook 2 minutes on the other side. They should be golden brown but don’t have to be cooked completely. Remove chicken with slotted spoon and set aside on a plate.
- To now empty pan (should have a little oil in it), add onion and garlic. Add oil if you need to. Sauté until soft. Add frozen vegetables and 2 tbsp soy sauce. Stir, cover and cook for 4 minutes or until vegetables are just tender. Heat should be medium to low so nothing sticks to bottom of pan. Add a little water or chicken stock, if it starts to stick.
- In a bowl, mix vinegar, sriracha, hoisin, chicken stock and 1 tbsp soy sauce. Remove cover and add sauce. Add chicken along with any accumulated juices on the plate. Stir, cover and cook for 2 minutes or until chicken is completely cooked. Taste and add more sriracha or soy sauce if you like. Serve on top of hot, white rice.
- If you like more sauce, add more chicken stock or water to sauces before pouring on vegetables.
Recipe Notes
