Stir Fry Chicken with Vegetables Medley

I was quite pleased with this impromptu dish that turned out super yummy. Hope you like it too!
00. Stir Fried Chicken with  Vegetable Medley (Mushrooms, Eggplants, Peas, Carrots, Corn(

150 gm of eggplants
100 gm of shiitake mushrooms
150 gms of chicken breast
1 cup of mixed peas , carrots, corn  for color!
Soya Sauce Cooking Oil
Seseme Oil

Dice or slice the eggplants. Remove the insides if you don’t like the mushy stuff. Toss in some salt.
01. Slice or Dice Eggplants

Same for the mushrooms. Don’t waste the stalks!
02. Slice or Dice Shiitake Mushrooms

Dice the meat. Marinate with soya sauce and white pepper. 03. Dice Chicken Breast

Don’t have to bother about defrosting the frozen peas.
04. Thaw out mixed peas & carrots mix

Cook eggplants first

Heat oil in medium heat, add eggplant, stir fry till lightly brown. If it gets dry, add a little water. Remove and set aside

05. Stir fry eggplant on low to medium heat

Start on Chicken. Heat oil in medium heat.
Add garlic. Add chicken. Stir fry until chicken is almost done about 5-7 mins

06. Stir Fry Chicken Breast Meat

Add mushrooms in. Wait 1-2 mins. Add a little water if it gets too dry. Add mix peas, carrots, corn, wait 2-3mins.

07. Add Mushrooms

Then add the pre-cooked eggplants, cook another 2-3 mins.
Turn off the heat. Drizzle some sesame oil & toss. Looking really colorful

08 Add Mix Peas Carrots & Eggplant last

Looks really colorful!

Makes 2 portions. Serve on its own or with rice. Enjoy!


About singaporeaneats

Office worker by day. Makan Heroine by night. Follow me on Instagram, Twitter & FB @singaporeaneats for my latest food adventures!
This entry was posted in Recipes, Stir Fry, Uncategorized, Vegan Friendly. Bookmark the permalink.

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