Stir-Fried Chicken with Carrots and Peas

Stir-Fried Chicken with Carrots and Peas is a vibrant and satisfying dish that captures the essence of Chinese midnight cuisine. With tender chicken, sweet carrots, and fresh peas, this gluten-free meal is perfect for a late-night craving.

Ingredients

• Chicken breast - 300 grams, thinly sliced
• Carrots - 100 grams, julienned
• Green peas - 100 grams, fresh or frozen
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Spring onions - 2, chopped (for garnish)

Steps

1. In a bowl, combine the sliced chicken with cornstarch, soy sauce, and a pinch of salt and pepper. Mix well and let it marinate for about 5 minutes.
2. Heat vegetable oil in a large non-stick pan or wok over medium-high heat.
3. Add minced garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
4. Add the marinated chicken to the pan, cooking for 5-7 minutes until it's golden brown and cooked through, stirring frequently.
5. Once the chicken is cooked, add the julienned carrots and green peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
6. Drizzle the sesame oil over the stir-fry, toss to combine, and adjust seasoning with salt and pepper if needed.
7. Remove from heat, garnish with chopped spring onions, and serve immediately.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein, which supports muscle health.
• Rich in vitamins and minerals from carrots and peas, promoting overall wellness.

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