Colorful Autumn Chicken Wok
recipe

A delicious chicken stir-fry that combines vibrant autumn vegetables with flavorful chicken. Quick and easy to prepare, perfect for weeknight dinners.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients

- 2 tablespoons soy sauce
- Fresh coriander
- 1 tablespoon oyster sauce
- 6 pieces of chicken breast fillets
- 1 onion
- 1 teaspoon fish sauce
- 900 g pre-cooked mixed vegetables (e.g., bell peppers, carrots, baby corn, green beans, peas, bamboo shoots, mushrooms)
- 2 teaspoons cornstarch
- Black pepper
- Salt
- 2 tablespoons ketchup
- A dash of Tabasco
- 2 cloves garlic

Instructions

1. Cut the chicken fillets into bite-sized pieces.
2. Peel and chop the onion and garlic.
3. Heat oil in a wok and add the onion and garlic. Sauté until soft.
4. Add the chicken pieces to the wok and cook until fully cooked.
5. Stir in the pre-cooked vegetables and mix well.
6. In a bowl, combine soy sauce, oyster sauce, fish sauce, ketchup, and cornstarch.
7. Pour the sauce into the wok and mix thoroughly. Season with black pepper, salt, and Tabasco to taste.
8. Allow to cook for a few more minutes until the sauce thickens.
9. Garnish with fresh coriander before serving.

Nutritional Information (per serving)

- Energy: 400 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 15 g
- Fiber: 5 g

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