Chicken vegetable stir-fry

Give me a bag of vegetables and a wok and let the magic happen. Slicing and dicing vegetables always calms me down and nothing is better than a dish filled with healthy and fresh vegetables. Unfortunately the last few days it’s been hard to find fresh vegetables at the market because the weather conditions made it hard for people to grow them, so there aren’t as many available to buy. And let me tell you it’s been hard for me too. There are always vegetables I can buy at the store, but you never know if they’re fresh or not. Due to lack of vegetables at the market I had to settle for the store, and pick out the ones I could find. It’s been like this for days, so it’s been a surprise when I got home today and found bags of fresh vegetables. Not picking some of them, I chose to cook with all of them and so I prepared chicken vegetable stir-fry.

Here’s the recipe and I hope you’ll like it!

Preparation: 25 min                                  Cook time: 20 min                                  Servings: 4

Ingredients

• 3 chicken breast fillets
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 garlic cloves, sliced
• 150 g broccoli, sliced
• 100 g zucchini, sliced
• 100 g mushrooms, sliced
• salt & pepper to taste
• 2 tbsp soy sauce
• 3 tbsp peanut oil
• 2 tbsp oyster sauce
• 1 tbsp chili oil
• 2 tsp red paprika

How to

1. Cut chicken breast fillets into 3 cm pieces, season with salt, chili oil and red paprika.
2. Heat wok with peanut oil until hot, add sliced chicken breast and cook until golden. Remove in a bowl and put aside.
3. Add 1 tbsp peanut oil in the preheated wok. Place onion, garlic and cook for a minute before adding broccoli, bell peppers and mushrooms, toss. Add zucchini, cook for a minute or two and add soy sauce, oyster sauce and stir in chicken.
4. Serve with rice!