Stir-fry Chicken and Veggies

Name: Stir-fry Chicken and Veggies
Cuisine: British
Ingredients: For stir-fry salad:; 1 . Spinach leaves chopped – Handful; 2 . Kale leaves (if available) – small handful; 3 . Frozen veggies – Cauliflower, broccoli, carrot, peas – half of a bowl; 4 . Grated beetroot – small handful; 5 . 1 onion – thinly sliced; 6 . 1 tomato – chopped; 7 . Fresh coriander – finely chopped; 8 . Yoghurt – half cup; 9 . Boiled rice – half cup; 10 . 1 Green chilly – thinly sliced; 11 . Salt (make sure the quantity of salt is low since we’ve already added salt in the chicken), coriander powder; For chicken:; 1 . Breast fillets – 3; 2 . Onion, garlic, green chilly, and tomato puree (1 of each); 3 . Ginger paste – spoonful; 4 . Salt, garam masala, turmeric powder – as per taste; 5 . A pinch of sugar (for the added texture of chicken); 6 . Soya sauce – a spoonful; 7 . Yoghurt – 1 spoonful; 8 . Oil – 1 spoon for marinate

Sameera Sood @sameera_sood

Bristol UK

#healthy #chicken #easytocook

Sameera Sood @sameera_sood

Bristol UK

#healthy #chicken #easytocook

Saved

Ingredients

For stir-fry salad:
1. Spinach leaves chopped – Handful
2. Kale leaves (if available) – small handful
3. Frozen veggies – Cauliflower, broccoli, carrot, peas – half of a bowl
4. Grated beetroot – small handful
5. 1 onion – thinly sliced
6. 1 tomato – chopped
7. Fresh coriander – finely chopped
8. Yoghurt – half cup
9. Boiled rice – half cup
10. 1 Green chilly – thinly sliced
11. Salt (make sure the quantity of salt is low since we’ve already added salt in the chicken), coriander powder
For chicken:
1. Breast fillets – 3
2. Onion, garlic, green chilly, and tomato puree (1 of each)
3. Ginger paste – spoonful
4. Salt, garam masala, turmeric powder – as per taste
5. A pinch of sugar (for the added texture of chicken)
6. Soya sauce – a spoonful
7. Yoghurt – 1 spoonful
8. Oil – 1 spoon for marinate

Saved

Steps

1

So you literally have to add everything in the ingredients mentioned, in the chicken section, together. Cover the bowl and keep it aside for half an hour so that chicken soaks the flavours.
2

Now let's head to the stir fries – First step obviously we need to defrost the veggies (Yow don’t have to follow this one if using fresh veggies ;)).
3

Next, stir-fry the veggies in a pan, until soft, and add salt and coriander powder.
4

In a bowl, mix the chopped spinach leaves, kale leaves, grated beetroot, onion, tomato, green chilly, boiled rice, coriander leaves, and the yoghurt. Add the stir-fried veggies in the salad.
5

Coming back to the marinated chicken. Stir-fry the chicken fillets in a pan; top it midway with the pureed onion/tomato/ginger paste.
6

That’s pretty much it. Once the chicken is soft, and ready to eat – spread the stir-fry salad on the plate, and top it with chicken fillets! Now, attack!!