Spicy Chicken and Vegetables

Spicy Chicken and Vegetables is a vibrant and flavorful Kosher Chinese dish that combines tender chicken with a colorful medley of vegetables, all tossed in a zesty sauce. This quick and easy recipe is perfect for a weeknight dinner, delivering a satisfying meal packed with protein and nutrients.

Ingredients

• Chicken breast - 250 grams, cut into bite-sized pieces
• Bell pepper (red) - 1 medium, sliced
• Broccoli florets - 150 grams
• Carrot - 1 medium, julienned
• Green onion - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (low sodium) - 2 tablespoons
• Sriracha sauce - 1 tablespoon (adjust to taste)
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 1 tablespoon for cooking

Steps

1. In a bowl, combine the chicken pieces with cornstarch, soy sauce, and a pinch of salt. Allow to marinate for 10 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for 5-6 minutes, or until vegetables are tender-crisp.
5. Return the chicken to the skillet, then add Sriracha, sesame oil, and water. Stir well to combine and cook for an additional 2-3 minutes until heated through.
6. Finally, sprinkle chopped green onions on top and serve hot over rice or noodles.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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