Chicken Veggie Stir Fry

About Chicken Veggie Stir Fry

Ingredients

• Boneless chicken, cut into bite sized pieces 600 gms
• Medium carrot, peeled and thinly sliced 1
• Medium onion, roughly chopped 1
• Medium red capsicum, cut into medium sized squares 1
• Green peas, boiled ½ cup
• Sunflower oil 1 tbsp
• Light soy sauce 1½ tsps
• Salt to taste

How to Make Chicken Veggie Stir Fry (Stepwise Photos)

Method

1. Heat a non-stick pan on high heat, add oil and let it heat up. Spread out the chicken pieces in a single layer and cook till the underside changes colour. Flip and cook for 1-2 minutes.
2. Add carrot, onion, capsicum, green peas and salt and toss. Cook till the chicken and vegetables are cooked.
3. Add soya sauce and mix well. Transfer into a serving bowl and serve hot

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps