- For the sauce:
- 1 cup Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 teaspoons Light soy sauce
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons corn flour
- Chicken and vegetables:
- 2 tablespoons Vegetable oil
- 500 g boneless and skinned chicken breasts
- 1.5 cups Mushrooms
- 2 teaspoons fresh ginger
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 150 g Broccoli
- 1 cup Spring onions
Chicken and Vegetables Stir–Fry
INGREDIENTS
Chicken and Vegetables Stir–Fry with
Chicken and Vegetables Stir–Fry with 
- For the sauce:
- 1 cup Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 teaspoons Light soy sauce
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons corn flour
- Chicken and vegetables:
- 2 tablespoons Vegetable oil
- 500 g boneless and skinned chicken breasts
- 1.5 cups Mushrooms
- 2 teaspoons fresh ginger
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 150 g Broccoli
- 1 cup Spring onions
NUTRITIONAL INFORMATION
Chicken and Vegetables Stir–Fry with
Chicken and Vegetables Stir–Fry with
- Energy 218 (Kcal)
- Protein 26 (g)
HOW TO PREPARE
Chicken and Vegetables Stir–Fry with
Chicken and Vegetables Stir–Fry with
1
Combine water, MAGGI Less Salt Chicken Stock cubes, soy sauce, chili sauce, oyster sauce and corn flour in small bowl. Stir well to form the sauce and set aside.
2
Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 minutes or until the chicken sticks change their color.
3
Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 minutes or until the vegetables are tender crisp.
4
Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 minutes or until the sauce thickens. Stir in the spring onions then remove from heat.
5
Serve with cooked rice or noodles.
REVIEWS
Chicken and Vegetables Stir–Fry with
