Stir-fried chicken with vegetables is a popular dish that combines protein and fresh vegetables in a quick and healthy preparation. Its origin dates back to Asian cooking techniques, especially Chinese, where stir-frying is a common way to prepare food to preserve the texture and natural flavor of the ingredients. In various Latin American countries, this dish may have different names, such as "pollo a la jardinera" or simply "stir-fried chicken with vegetables," although the basic concept remains similar: chicken quickly cooked together with fresh vegetables and a light sauce that enhances the flavor.
This type of recipe has been adapted to local gastronomy, incorporating ingredients such as ginger, soy sauce, and onion soup mix that give it a special touch. It is an ideal choice for those looking for a nutritious and practical dish, whether served as a main course or accompanied by rice. In each country, it may vary slightly in ingredients or the type of vegetables, but the essence of the stir-fry is preserved throughout Latin America.
How to prepare Stir-fried chicken with vegetables
Ingredients: Oil, boneless chicken breast, broccoli florets, Chinese green beans, carrot, red bell peppers, golden onion soup mix, cornstarch, ginger, water, soy sauce, white vinegar, and rice.
In a large skillet, heat the oil and cook the chicken with the vegetables over medium-high heat, stirring constantly.
Cook for 10 minutes or until the chicken is golden and the vegetables are tender but crisp.
Thoroughly mix the golden onion soup mix, cornstarch, ginger, water, soy sauce, and vinegar.
Add it to the chicken mixture.
Bring to a boil, then simmer uncovered for t minutes or until the sauce thickens.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
Microwave instructions:
Omit the oil and reduce the ginger to 1/4 teaspoon.
In a 2-quart casserole dish, heat the chicken uncovered on high power for 4 minutes or until almost cooked.
Remove the chicken and drain it.
Add the vegetables to the casserole dish and heat uncovered for 5 minutes on high power.
Thoroughly mix the golden onion soup mix, cornstarch, ginger, water, soy sauce, and vinegar.
Add it to the vegetables.
Heat uncovered for 5 minutes on high power or until the sauce thickens, stirring once.
Return the chicken to the casserole dish and heat for 1 minute or until thoroughly hot.
Let stand covered for 5 minutes.
Serve and garnish as directed above.
