A healthy and nutritious meal for the family, perfect for busy weekdays ❤

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

• 2 chicken breasts, cut into cubes
• Salt and pepper
• 1 tspn paprika
• 2 tbspn hot sauce
• 2 tbspns lemon juice
• 1 egg
• ½ cup corn flour
• 2 tbspns soy sauce
• Oil for frying

VEGETABLES

• 1 cup broccoli
• 1 cup mixed color capsicums, cut into cubes
• 1 red onion, cut into cubes
• 1 cup cauliflower
• 1 carrot, sliced
• 1 cup French beans, sliced
• 4 spring onions, cut into 3 – 4 cm length
• ½ boiled green peas
• 1 cup sliced mushrooms
• ½ cup cabbage, cut into cubes

FOR GRAVY

• 4 tbspns olive oil
• 1 tbspn heapful minced garlic
• 2 cups warm water
• 1 chicken stock cube
• 1 vegetable stock cube
• 3 tbspns soy sauce
• 3 tbspns hot sauce
• ½ tspns cracked black pepper
• A pinch of white pepper
• 1 tspn brown sugar
• Some lemon juice
• Salt to taste
• Corn starch slurry (½ cup corn flour + ¼ cup water)

Method

• Cut chicken into cubes and marinade in all the ingredients given for chicken and keep aside.
• Meanwhile prepare your veggies and sauce.
• For sauce, combine water, stock cubes, soy sauce, hot sauce, white pepper and sugar and whisk.
• Heat oil for shallow frying and fry chicken chunks. This process will seal the juices and flavour of chicken and keep it moist. Fry for 3 mins at 190 degrees Celsius.
• Now heat 4 tbspns oil in a skillet and fry garlic. After a min of splattering add the veggies (except capsicum and onion) and stir fry for 5 minutes.
• Add the sauce and bring it to a boil and adjust salt.
• Add corn flour slurry with constant stirring to avoid lumps and to thicken the sauce.
• Add capsicum, onion, cracked black pepper and lemon juice and after 5 minutes add fried chicken chunks. Stir and serve hot with rice.