- 1 Chicken breast cut into slices
- 2 tbsp cooking oil
- 1 tsp soy sauce
- 2 tsp cornstarch
- 2 tsp water
- ½ red onion sliced
- 2 bell peppers green or red
- 1 clove garlic chopped
- 2 tbsp sha cha sauce
- 50 ml chicken stock
Slice the chicken breast in thin slices and marinate with soy sauce, cornstarch and water. Set aside for 10 minutes.
Heat a wok or large pan on high heat, add the cooking oil.
Place the chicken in the pan and stir fry for 1-2 minutes.
Add the chopped garlic, bell pepper, red onion and sha cha sauce. Stir fry until pepper and onion are almost cooked to your liking.
Add the chicken stock, simmer for 2 minutes then serve with rice
Calories: 346kcal | Carbohydrates: 18g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 620mg | Potassium: 756mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3761IU | Vitamin C: 156mg | Calcium: 25mg | Iron: 1mg