Chinese Vegetables

    35 minutes

    A saucy Chinese vegetable recipe for the whole family.

    1 person made this

    Serves: 4 

    • 1 kg chicken thighs/breasts, diced
    • 3 stalks of celery, sliced
    • 1/2 green cabbage, shredded
    • 1 onion, sliced
    • 2 carrots, sliced
    • 2 tablespoons oil
    • 1 chicken stock cube
    • 1 cup hot water
    • 2 teaspoons soy sauce
    • 2 teaspoons cornflour
    • 4 tablespoons hot water
    • 2 tablespoons bean sprouts, roughly chopped (optional)

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Wash all vegetables. Heat oil in frypan and brown chicken. Remove chicken once browned and then sauté the onion, celery, cabbage and carrot in oil for 5 minutes.
    2. Crumble stock cube over the 1 cup of hot water in a small bowl. Combine and then add soy soy and mix. In a separate small bowl, blend the cornflour with the 4 tablespoons of hot water.
    3. After vegetables have sautéed for 5 minutes, add the browned chicken and cook through. Add chicken stock and soy mix and stir. Add cornflour mix and stir.
    4. Allow to cook for 5 minutes and then add bean sprouts and heat through.
    5. Serve on a plate with rice (optional).

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