ONION CARROT CHICKEN STIR FRY

I don't think I will ever get enough of chicken. The luhya in me will not allow me to do that, hehehe! Apart from being delicious, there are so many ways to prepare that it never gets boring at all. My favourite way to make chicken is baking but lately am loving stir fry marinated chicken. The flavours are just awesome and mastered to perfection. Marinating chicken in spices and sauce will leave you with the best tasting chicken that there will be no leftovers! Your family will love this dish and will be requesting for it almost daily. If not, are they really your family? 🤣😋

INGREDIENTS

1 Pack Chicken Breast
1 Pack Chicken Thighs
1 Tablespoon Garam Marsala
1 Tablespoon Black Pepper
1/8 Teaspoon Salt
3 Tablespoon Vegetable Oil
1 Cup Onions
1 Cup Carrots Julienned

METHOD

Add chicken thighs and chicken breasts in a bowl. Add garam marsala

Add black pepper

Add soy sauce

Add salt

Use your hands to rub the spices and sauce into the chicken. Marinate overnight

Add oil to pan and add the chicken thighs

Cover the pan with a lid and let the chicken cook on medium high heat

Once the bottom browns, turn the second skin on side so that it also cooks

Cover the pan again with the lid and allow to fry

Keep turning the chicken thighs and frying until the chicken is cooked. Add the chicken breast cut into strips

Fry the chicken strips until the juices dry up and they start to crisp up

Add the onions and cook until softened, then add carrots

Cook until the carrots soften but still retain their crunch. Serve immediately

ONION CARROT CHICKEN STIR FRY

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Yield: 4 Servings

Ingredients

• 1 Pack Chicken Thighs
• 1 Pack Chicken Breast
• 1 Tablespoon Garam Marsala
• 1 Tablespoon Black Pepper
• 1/8 Teaspoon Salt
• 3 Tablespoons Vegetable oil
• 1 Cup Onions
• 1 Cup Carrots

Cooking Directions

1. Add chicken thighs and chicken breasts in a bowl. Add garam marsala. Add black pepper. Add soy sauce. Add salt. Use your hands to rub the spices and sauce into the chicken. Marinate overnight
2. Add oil to pan and add the chicken thighs. Cover the pan with a lid and let the chicken cook on medium high heat. Once the bottom browns, turn the second skin on side so that it also cooks
3. Cover the pan again with the lid and allow to fry. Keep turning the chicken thighs and frying until the chicken is cooked. Add the chicken breast cut into strips. Fry the chicken strips until the juices dry up and they start to crisp up
4. Add the onions and cook until softened, then add carrots. Cook until the carrots soften but still retain their crunch. Serve immediately