Ingredients
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½ cup of cooking oil (coconut oil preferred)
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1 pound of boneless skinless chicken thighs, cut into bite size pieces (you can use other types of protein if you prefer)
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¼ cup of chopped fresh ginger
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1 tablespoon of minced garlic
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1 teaspoon of crushed red pepper flakes (optional)
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¾ cup of frozen corn kernels (thaw before using)
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2 large carrots, shaved thinly on the diagonal side
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1 large zucchini, cut lengthwise into rounds (remove seeds if necessary)
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Salt and black pepper to taste
Directions
Sub-Title: An Authentic Chinese Recipe With Delicious Twist
Description: This delicious stir fry combines sweet vegetables like carrots and zucchini, with savory ingredients such as garlic and ginger. The result is a flavorful and satisfying meal that embraces traditional Chinese flavors while adding a modern twist.
Ingredients:
– ½ cup of cooking oil (coconut oil preferred)
– 1 pound of boneless skinless chicken thighs, cut into bite size pieces (you can use other types of protein if you prefer)
– ¼ cup of chopped fresh ginger
– 1 tablespoon of minced garlic
– 1 teaspoon of crushed red pepper flakes (optional)
– ¾ cup of frozen corn kernels (thaw before using)
– 2 large carrots, shaved thinly on the diagonal side
– 1 large zucchini, cut lengthwise into rounds (remove seeds if necessary)
– Salt and black pepper to taste
Instructions:
1. In a large nonstick skillet over medium heat, pour in about half the cooking oil. Once hot, sauté the chicken until golden brown, about 6 minutes per side. Transfer the chicken to a plate.
2. Add the remaining oil to the pan and turn the heat up to high. When the pan is hot, add the ginger, garlic, and red pepper flakes (if using). Cook for about 1 minute, or just until fragrant.
3. Add the frozen corn to the pan and stir well to combine. Reduce the heat to low and simmer for about 2-3 minutes, or until heated through.
4. Meanwhile, prepare the carrot and zucchini slices. Cut the carrots diagonally into thin strips. Shave off any rough edges from the zucchini slices.
5. Return the chicken to the pan along with the prepared vegetables. Season with salt and pepper to taste. Stir everything together well and cook for another 5 minutes, or until the vegetables are tender and slightly crisp.
6. Toss the stir fry vigorously in the pan to mix all the flavors evenly. Serve immediately and enjoy!
Servings: 4
Difficulty Level: Easy
Nutritional Information:
– Calories: 623 cal/serving
– Protein: 26 grams
– Carbohydrates: 44 grams
– Dietary Fiber: 13 grams
– Total Fat: 15 grams
Total Time Needed: 30 minutes
Note: For a healthier option, try substituting chicken breasts or lean beef for the chicken thighs.
Steps
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1
Done
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In a large nonstick skillet over medium heat, pour in about half the cooking oil. Once hot, sauté the chicken until golden brown, about 6 minutes per side. Transfer the chicken to a plate. |
|
2
Done
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Add the remaining oil to the pan and turn the heat up to high. When the pan is hot, add the ginger, garlic, and red pepper flakes (if using). Cook for about 1 minute, or just until fragrant. |
|
3
Done
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Add the frozen corn to the pan and stir well to combine. Reduce the heat to low and simmer for about 2-3 minutes, or until heated through. |
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4
Done
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Meanwhile, prepare the carrot and zucchini slices. Cut the carrots diagonally into thin strips. Shave off any rough edges from the zucchini slices. |
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5
Done
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Return the chicken to the pan along with the prepared vegetables. Season with salt and pepper to taste. Stir everything together well and cook for another 5 minutes, or until the vegetables are tender and slightly crisp. |
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6
Done
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Toss the stir fry vigorously in the pan to mix all the flavors evenly. Serve immediately and enjoy! |
