Chicken Mushroom Sautéed Vegetables
Tender chicken and earthy mushrooms sautéed with a colorful medley of fresh, crisp garden vegetables.
👩🍳 Process
Heat one teaspoon of white oil in a pan, add the boiled chicken pieces, and sauté them briefly. ▶ 1:45 medium
Add the sliced mushrooms to the chicken, stir well, cover with a lid, and cook on low heat for 2 minutes to allow the mushrooms to release their juices. ▶ 2:11 2 min · low
Uncover the pan and sauté on medium heat for 1 to 1.5 minutes until the moisture completely evaporates, then remove the chicken and mushrooms from the pan and set them aside on a plate. ▶ 3:23 1.5 min · medium
Add another teaspoon of oil to the same pan, heat it, then add the cubed onions and sauté briefly. ▶ 4:08 medium
Add the cubed capsicum to the onions and sauté together quickly, ensuring they don't lose their texture. ▶ 5:09 medium
Season with salt (under 1/2 tsp) and freshly crushed black pepper or black pepper powder, then toss well to coat. ▶ 5:24
Add the frozen sweet corn and green peas, and stir-fry them with the onions and capsicum. ▶ 5:48 medium
Add the blanched carrots, beans, cauliflower, and the reserved cooked chicken and mushrooms, then toss all the ingredients together well. ▶ 6:47
Add a teaspoon of butter (optional) and stir everything together for another minute to enhance the flavor before serving. ▶ 7:13 1 min
💡 More tips
- If you do not consume mushrooms, they can be easily skipped from this recipe.
- Blanch the carrots, beans, and cauliflower in boiling water for 2 minutes, then drain before adding them to the stir-fry.
