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Add a photoA chicken, yellow squash and red pepper stir-fry in a delicious savory sauce
Ingredientes
- 1 skinless and boneless, chicken breast
- 2 yellow squash
- 1/4 large red bell pepper
- 6 cloves garlic
- 1/2 medium Onion
- a bunch cilantro leaves
- 1/2 tsp sugar
- 2 tbs oyster sauce
- 2 tbs soy sauce
- 1 tsp sriracha or hot chilly paste
- 1/4 cup vegetable oil
- 1 tsp sesame oil
- Marinade -
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/2 tsp corn starch
- Remove from flame and pour 1 tsp sesame oil all over.
- Remove to a serving platter and sprinkle with cilantro. Serve hot with fresh steamed rice.
- Enjoy!
Direcciones
- Preparation
- Chicken breasts - Thinly slice, marinate in glass dish with marinade ingredients. Mix well and set aside.
- Sauce - Combine the sauce ingredients, stir and set aside.
- Green onions â Wash and cut the spring onion in 2 inch lengths. Discard root tips.
- Red bell pepper â Wash and slice into 1/4 inch thick slices
- Onion â Peel and dice into large chunks
- Garlic cloves â Peel, discard skin and chop
- Cilantro â Wash and roughly chop a handful of cilantro and immerse into a bowl of clean water. Use only leaves floating on water surface when ready to sue. Discard water.
- Cooking Method
- Start on a high flame and keep it there.
- Heat the wok or saute pan for a few minutes till it is very hot.
- Add oil and heat till fuming. Add the onions and the garlic and saute till the garlic gets a deep brown color.
- Add the yellow squash and continue stirring till the the squash has turned slightly translucent, about 10 minutes.
- Now add the red bell pepper and saute till the yellow squash begins to brown at the edges, about another 3-5 minutes.
- Add the marinated chicken and continue to stir aggressively till the chicken turns from pink to opaque.
- Add the green onions and the sauce ingredients. Stir rapidly for a few minutes till the sauce has thoroughly coated the stir-fry.
- Taste and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 301 | 74% |
| Total Fat 34.0g | 43% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.7g | |
| Cholesterol 14mg | 5% |
| Sodium 2201mg | 92% |
| Potassium 724mg | 21% |
| Total Carbs 19.04g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.03g | 5% |
| Protein 9.7g | 16% |
