Spicy Chicken-Veggie Mix

Posting here after more than a year! 2018 was a super busy and messy year for me! I really missed posting here and participating all the exciting contents. Hoping to post regularly again; so, starting with my favorite recipe.

Being a full-time mom and a full-time VA to DIY bloggers drives me crazy! I try to spend less time in meal preps. And now that my baby has started taking solids, I have to prep his food as well. I was bored of having instant food (cup noodles and stuffs) so I came up with easy and yummy (lazy :p ) recipes and this one is my favorite!

I love spicy food so I can't help but add spices to everything I cook. You can have this chicken-veggie mix with rice, tastes delicious! So let's get started!

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

For this recipe you'll need:

1. Boneless chicken - 1 cup
2. Lemon - 2 Tsp,
3. Honey - 1 Tsp
4. Salt - for taste
5. Spices - chili, cumin, and coriander powder; 1 tsp each
6. Soybean oil - 4 tbsp
7. Onion - 1, medium size
8. Garlic- -3 or 4 cloves
9. Ginger - 1 tsp, chopped
10. Cinnamon - 2 pieces
11. Cardamom - 2-3 pieces
12. Vegetables - carrot, bell peppers, spring onions, tomato. (Add vegetables of your choice)

You will need boneless chicken for this recipe. Cut the boneless chicken breast into small pieces. About 1 cup of chicken will do. In a small bowl add the chicken pieces, 2 tsp of lemon juice and 1 tsp of honey. Mix them really well and keep the bowl in a cool place for now.

Cut the vegetables into small pieces. I chopped the spring onions into 1-inch pieces; chopped the carrots into 1-inch matchsticks; tomato and bell peppers into cubes. but you can cut the vegetables into whatever size and shape you want.

Chop the onion, garlic, and ginger into really small pieces.

Add a pinch of all the spices and salt to the marinated chicken bowl and mix them together.

In a frying pan add 2 tbsp of soybean oil and put it on medium-high flame. Once the oil is heated up bring the heat down to medium-low. Now add the chicken to the oil. Fry until the chicken is golden brown. Stir while frying to make sure that the chicken pieces are fried evenly on all sides.

When the chicken pieces turn to a golden brown, add the chopped vegetables to the frying pan.

Mix the vegetables with the chicken nicely. Do not stir frequently otherwise the chopped vegetables will break into even smaller pieces. Fry the mixed vegetables and chicken pieces on a medium flame for 4-5 minutes.

Cover the frying pan for another 5 minutes or until the vegetables are medium cooked.

Take another frying pan and add 2 tbsp of soybean oil. Put the pan on high flame to heat up the oil. Once the oil heats up, add the chopped onion, garlic and ginger to the pan. Add cardamoms and cinnamons to the pan as well. Stir fry the ingredients until the onion turns to light brown.

Add the spices and a pinch of salt. Stir until all ingredients are mixed nicely.

Add the fried vegetable and chicken pieces to the spice mix. Stir to mix all together nicely.

Bring the flame to medium-low and keep the pan on the flame for another 5 to 6 minutes.

It should be done by now. Take the pan off the stove and serve the dish while hot.