Looking for easy dinner inspiration? Check out this recipe from The Voice’s cookbook: Taste
We first gave you a sneak peek of Taste Cookbook in this post (did you try the biscotti?). Even though we started with dessert, now we’re going to share a dinner recipe that’s a real crowd pleaser.
Easy Chicken-Veggie Stir-Fry
Author: by Bracha Waintman + Styling and photography by Chaya Berger
Recipe type: So easy to make and so delicious… Don’t count on any leftovers!
Serves: 4
Ingredients
Stir-fry:
- 2 Tbsp. oil
- 1 large onion, sliced
- 1 zucchini, chunked
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- 1.5 lb. chicken breast
- Salt to taste
- Black pepper to taste
Sauce:
- 2 frozen garlic cubes
- 1 Tbsp. sesame oil
- ¼ cup soy sauce
- Dash of hot sauce
- ½ cup duck sauce
- 2 Tbsp. flour
- 2 Tbsp. water
Instructions
- In a frying pan over medium flame, sauté vegetables in oil for 15–20 minutes, until slightly soft. Remove from pan and set aside.
- Cut chicken into ½-inch-thick strips and lightly season with salt and pepper. Fry for 5–7 minutes per side.
- In a bowl, whisk together sauce ingredients. Pour over chicken, stirring until mixture bubbles and thickens. Mix in veggies and cook on a low flame for 5 minutes.
- Serve over rice or angel hair pasta.
Brought to you by The Voice and Feldheim.
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