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Chinese vegetable and chicken pan recipe

Posted on Aug 16th, 2021
by Matthew
Categories:
  • Recipes

Chinese Vegetable and Chicken Pan recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • chicken
  • chinese
  • pan
  • recipe
  • vegetable

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chinese vegetable and chicken pan recipe is a delightful and nutritious dish that combines the flavors of tender chicken and fresh vegetables. This easy-to-make recipe is perfect for a quick weeknight dinner or a flavorful lunch. The dish features a medley of colorful vegetables, such as broccoli, bell peppers, and snap peas, stir-fried with succulent pieces of chicken. The combination of savory soy sauce, ginger, and garlic adds a burst of flavor to this delectable pan recipe.

Keywords: Chinese, vegetable, chicken, pan, recipe.

Chinese vegetable and chicken pan recipe details


By thesmartcookiecook.com
A recipe of Chinese vegetable and chicken pan recipe. Read more below.
Chinese vegetable and chicken pan recipe, recipe Rating: 4.7
Number of votes:119


Ingredients

250 g green beans, trimmed and halved
3  bell peppers, red, green and yellow, cleaned and diced
1  red onion, chopped
200 g carrots, diced
400 g chicken breast fillet, cut into 2cm cubes
50 g cashew nuts
100 g snow peas
10 tbsp soy sauce
5 tbsp chili sauce
125 g mung bean sprouts
2 tbsp sunflower oil

Instructions

Cook the beans in salted water for 10 minutes.

In a wok heat 1 tablespoon of oil. Roast the cashew nuts until slightly golden. Remove from the pan and set aside. Add the chicken into the wok and stir-fry until done and golden. Take out of the wok and set aside.

Add another tablespoon of oil and stir-fry the bell peppers, onions and carrots for 2 minutes. Add the snow peas and the sprouts and cook for another minute. Add the beans and return the chicken pieces and cook stirring until all is hot again. Season to taste with soy sauce and chili sauce.

Sprinkle with the cashew nuts and serve with rice.

Preparation time:

ca. 20 min

Cooking / Baking Time:
ca. 15 min

Grade of difficulty:
easy
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Chinese vegetable and chicken pan recipe

Recipe type: xarchivex

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  • chicken
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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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