Stir-Fried Sesame Chicken with Vegetables and Rice
Embark on a culinary journey with this delightful Stir-Fried Sesame Chicken with Vegetables and Rice. This dish harmonizes the bold flavors and vibrant textures of Asian cuisine, bringing a delightful medley of ingredients right to your table. Perfectly succulent chicken, crisp vegetables, and a savory sauce, all served atop a bed of fragrant rice, make this a meal to remember. Let’s dive in and create a meal that’s not just delicious but also nutritionally balanced, all while adhering to your dietary guidelines.
Ingredients
- 150 grams chicken breast, sliced
- 15 ml soy sauce
- 2 grams garlic, minced
- 2 grams ginger, minced
- 10 ml sesame oil
- 50 grams bell peppers, sliced
- 50 grams broccoli, small florets
- 50 grams carrots, julienned
- 50 grams onions, sliced
- 50 grams snow peas
- 150 grams cooked rice
- 10 grams cornstarch
- 10 grams scallions, sliced for garnish
- Salt and pepper to taste
Method
- In a small bowl, combine the sliced chicken with 5 ml soy sauce and 5 grams cornstarch. Set aside to marinate for 10 minutes.
- Meanwhile, heat 5 ml sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for 30 seconds or until fragrant.
- Add the marinated chicken to the skillet, and cook until the chicken is browned and cooked through, about 5 minutes. Remove and set aside.
- In the same skillet, add the remaining 5 ml sesame oil. Add bell peppers, broccoli, carrots, onions, and snow peas. Stir-fry for 5 minutes until the vegetables are crisp-tender.
- In a small bowl, mix the remaining 10 ml soy sauce with 5 grams cornstarch and 50 ml water to create the sauce.
- Return the chicken to the skillet with the vegetables, and pour the sauce over the top. Stir until the sauce thickens and everything is well coated, about 2 minutes.
- Season with salt and pepper to taste. Serve the stir-fry over cooked rice and garnish with sliced scallions.
Tips
- Ensure the skillet is hot before adding the chicken to get a nice sear.
- Cut the vegetables uniformly for even cooking.
- Do not overcook the vegetables to maintain their crunchy texture.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 calories / 628 kJ | 375 calories / 1570 kJ |
| Fat | 5 grams | 12.5 grams |
| Saturated Fat | 1 gram | 2.5 grams |
| Carbohydrates | 15 grams | 37.5 grams |
| Sugars | 4 grams | 10 grams |
| Proteins | 10 grams | 25 grams |
| Salt | 0.6 grams | 1.5 grams |
