Chicken Stir Fry Recipe

Chicken stir fry recipe

Following my stir fry sauce, this chicken stir fry recipe is a nice change in the classic vegetable chicken casserole. The recipe doesn’t contain tomato sauce. Instead, I used cubed potatoes, chicken thighs, peas and carrots. The creamy coat, resulting from potatoes, with the yellow color from turmeric and spices, give this meal a special charm, especially if you add cooking cream or more vegetables.

Additional vegetables : broccoli, zucchinis, green beans, mushrooms, pepper, etc.

For serving: White rice and watercress.

Chicken stir fry recipe

Ingredients:

– 2 large chicken thighs, without skin and bones.
– 1 medium onion, sliced.
– 2 cups of peas and carrots.
– 2 large potatoes, peeled and cubed.
– ½ tsp of turmeric.
– Freshly ground pepper and Chinese cubeb.
– Salt and butter.
– Vegetable oil.
– ½ cup of flour.
– ¼ cup of freshly chopped parsley.
– 1 chicken stock pot cube.
– ½ cup of cooking cream “optional”.

Cooking:

– After the bones and skin are removed from the thighs, separate the drumsticks and cut each part into halves, resulting in 8 chicken pieces.
– Season the chicken with salt and pepper, dredge them in flour then fry them in oil, on high heat.
– While you’re frying the chicken, melt 1 tbsp of butter in a pan and fry the onions on medium heat until they are golden and tender.
– After the chicken are fried, Put the potato cubes in the same hot oil and fry them until they take an outer golden coat at the edges, but not cooked yet.
– Fry the peas and carrots with the onions then add the chicken, fried potatoes, and other seasoning ingredients with a dash of salt. Add a cup of water and stir in the stock pot cube then bring the mixture to boil and cook on medium heat for 15 to 20 minutes. Add more water if the mixture is too thick.
– At the last 10 minutes, add the parsley and cooking cream then gently stir the ingredients “make sure not to shred or mash the potatoes”.
– At the end, the vegetable chicken should be fully cooked, with a slight amount of bright yellow liquid making the meal soft and creamy. Serve it at once with white rice, watercress and olives.

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