Chicken and Vegetable Stir-fry

Ingredients

• 300 Grams of Boneless Chicken Breasts, Cut into Strips
• 2 Tablespoons of Olive Oil
• 1 Teaspoon of Sesame Oil
• Salt and Pepper to Taste
• 2 Stalks of Green Onions, Chopped
• 2 Cloves of Garlic, Chopped
• 200 Grams of Snow Peas, Cut in Half
• 1 Piece of Red Bell Pepper, Sliced into Strips
• 150 Grams of Cauliflower, Cut into Florets
• 150 Grams of Broccoli, Cut into Florets
• 150 Grams of Bean Sprouts
• 50 Grams of Water Chestnuts, Drained and Sliced
• 3 Tablespoons of Soy Sauce
• 1 Tablespoon of Sugar
• 2 Tablespoons of Vinegar
• 1 Tablespoon of Corn starch
• 2 Tablespoons of Chicken Stock
• 80 ml of Water
• Chili Sauce to Taste

Cuckoo Featured Product

HN10

Steps

1. In a separate bowl. Add soy sauce, sugar, vinegar, corn starch, chicken stock, water and chilli sauce. Set aside.
2. Take a multicooker, open and unlock the lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
3. Press the [MENU SELECTION] button and select the [OVEN] function. Set the cooking time for 30 minutes and temperature 120 degrees then press [COOK].
4. Add the chicken into the cooker. Brown the chicken strips and season with salt and pepper. Once cooked, take it out and set aside on a plate.
5. Add onions, garlic, snow peas and bell pepper, broccoli, cauliflower, broccoli, bean sprouts and water chestnuts into the cooker. Stir-fry until the bell pepper is al dente.
6. Add the sauce into the cooker. Mix it with the cooked vegetables. Keep stirring until it thickens. Add the chicken. Coat the chicken with the sauce.

Enjoy This Dish With These Recommended Dishes!