Chicken and Vegetable Wok Stir-Fry
🥢 Chicken and Vegetable Wok Stir-Fry is a flavorful, quick dinner option for busy evenings. Tender chicken thighs, crunchy bell peppers, carrots, and zucchini are cooked in a savory soy sauce, creating a wholesome and delicious meal for the whole family. 🌟 Nutritional Benefits: This stir-fry is…
Ingredients
- 1.5 kg boneless chicken thighs
- 300 g carrots
- 450 g kapia peppers
- 350 g zucchini
- 250 g rice noodles
- 3 tablespoons of sunflower oil
- 150 ml soy sauce
- 30 g cornstarch
- 200 ml water
- 20 g sweet chili sauce
Instructions
Cut the vegetables into strips. Cut the boneless chicken thighs into cubes and season with salt and pepper.
Fill a large pot with water, add a pinch of salt for taste, and bring the water to a boil. Once the water reaches boiling point, turn off the heat. Place the rice noodles in the hot water, ensuring they are completely submerged. Let the noodles sit in the hot water for 7-8 minutes, depending on their thickness. Drain them and rinse with cold water to stop the cooking process and prevent sticking.
Add the sunflower oil to the wok and wait for it to heat up. Then, add the chicken, 40 ml of soy sauce, and cook until the meat is tender and lightly browned. Once done, remove the chicken and place it on a plate.
Add the carrots to the wok and sauté them over high heat for 8 minutes. Add the kapia peppers and continue to stir-fry for another 5 minutes, then add the zucchini and 40 ml of soy sauce. Let the vegetables cook for another 5 minutes. Stir constantly to prevent the vegetables from burning and to ensure even cooking.
Add the chicken to the vegetables. In a bowl, mix the cornstarch with 70 ml of soy sauce and 200 ml of water, then pour the sauce over the chicken and vegetables. Cook for another 5 minutes. Add the rice noodles and stir until everything is well combined.