Chicken Vegetable Stir‑fry
A fresh chicken and vegetable skillet from the Chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g Chicken breast fillet
- 2 carrots
- 100 g black olives
- 0.5 yellow bell pepper
- 0.5 green bell pepper
- 1 onion
- 0.5 bunch Parsley
- 50 ml Vegetable broth
- olive oil
- Salt
- Pepper
- coriander
- turmeric
- 0.5 lemon
Instructions
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1.
Peel the carrots and cut diagonally into about 1 cm thick slices; wash, trim, halve, deseed, remove white skin from the bell peppers and slice into strips. Peel the onion and cut into half‑rings.
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2.
Cut the chicken breast into pieces, sear briefly in a little oil, then remove from the pan.
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3.
Steam the vegetables in the pan with the broth until just tender; season with salt, pepper, coriander, and turmeric to taste. Return the meat, lower the heat and simmer for about 7 minutes.
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4.
Wash the parsley, shake dry, set aside a few leaves for garnish, chop the rest and sprinkle over the dish, stir briefly, then plate with parsley and lemon slices and serve.
