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Chicken and Vegetable Stirfry
This is a perfect recipe for a busy midweek and can be used for burgers,sandwiches ,wraps or maybe just like that.The cottage cheese adds the extra protein and makes these kebabs soft and juicy, plus the added veggies in it are a bonus.
If you make these,do remember to tag me @Kanikas__Kitchen. I would like to see what you create!
Ingredients:
- 500 grams chicken thigh fillets, sliced
- 2 tablespoons avocado oil (or oil of your choice)
- 1 bag frozen stir-fry vegetables
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- Sesame seeds
- Green onions, sliced
For the sauce:
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
Method:
- In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, apple cider vinegar, and cornstarch. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and season with salt and pepper. Cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
- Add the remaining oil to the skillet and stir in the frozen vegetables. Cook until tender, about 3-4 minutes.
- Return the cooked chicken to the skillet along with the minced ginger and garlic. Stir for 30 seconds.
- Pour in the prepared sauce and stir-fry for another 1-2 minutes, or until the sauce thickens.
- Garnish with green onions and sesame seeds. Serve immediately.
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