Chicken and Vegetable Stir‑Fry
A fresh chicken and vegetable stir‑fry featuring tender chicken breast, small potatoes, spring onions, carrot, zucchini, cherry tomatoes, thyme, basil, olive oil, salt and pepper. Try this recipe and many more from Spoonsparrow!
Ingredients
- 2 chicken breast fillets
- 400 g small potatoes (cooked in skin)
- 0.5 bunch spring onions
- 1 Carrot
- 1 Zucchini
- 250 g Cherry Tomatoes
- 1 tbsp thyme leaves
- 1 tbsp finely chopped basil
- 3 tbsp olive oil
- Salt
- ground pepper
Instructions
-
1.
Cut the chicken into bite‑size pieces.
-
2.
Peel the potatoes. Wash and trim the spring onions, cut into about 4 cm long pieces, optionally halve them lengthwise. Peel, wash and slice the carrot into sticks.
-
3.
Wash, trim and slice the zucchini.
-
4.
Wash and halve the cherry tomatoes. In a large pan heat 1 tbsp oil and sear the chicken for about 4 minutes until browned; season with salt and pepper, then remove and keep warm.
-
5.
Add the remaining oil to the pan and sauté the carrots and spring onions for about 3 minutes, then add the zucchini slices and potatoes and cook for another 5 minutes. Add the tomatoes, season again with salt and pepper, and cook for about 2 more minutes. Return the chicken to the pan, stir in the herbs, and serve.
