Chicken and Vegetable Saute Recipe

Name: Chicken and Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 3 tablespoons soy sauce, divided; 3 tablespoons cornstarch, divided; 1 teaspoon fresh gingerroot (optional); 1 teaspoon sugar; 2 garlic cloves, minced; ½ teaspoon dried red pepper, crushed; 1 ½ cups water; 5 tablespoons butter, divided; 2 cups carrots, thinly sliced; 1 onion, chunked, separated; 2 bell peppers, cut into 1/4-inch strips, halved

Servings: persons

2 boneless skinless chicken breasts
3 tablespoons soy sauce, divided
3 tablespoons cornstarch, divided
1 teaspoon fresh gingerroot (optional)
1 teaspoon sugar
2 garlic cloves, minced
½ teaspoon dried red pepper, crushed
1 ½ cups water
5 tablespoons butter, divided
2 cups carrots, thinly sliced
1 onion, chunked, separated
2 bell peppers, cut into 1/4-inch strips, halved

1
Cut chcken in narrow strips.
2
Combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, ginger, sugar, and garlic in a small bowl.
3
Add chicken; toss to coat; set aside.
4
Blend remaining 2 tablespoons cornstarch, 1 tablespoon soy sauce and dried peppers.
5
Stir in water: set aside.
6
Melt 3 tablespoons of the butter in a large fry pan or wok with nonstick surface over high heat until foamy.
7
Add chicken and stir fry 2 minutes or until chicken is cooked; remove from pan,
8
Melt remaining 2 tablespoons of butter in the same pan on high heat; add carrots and onions, stir fry for 3 minutes.
9
Add peppers; stir fry for 2 minutes.
10
Stir in chicken and soy sauce mixture .
11
Cook and stir until sauce boils and thickens.
12
Serve with cooked buttered rice.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 3 tablespoons soy sauce, divided, 3 tablespoons cornstarch, divided, 1 teaspoon fresh gingerroot (optional), and more.

Yes, Chicken and Vegetable Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Saute

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