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low fat Chicken vegetable asian stir-fry in white sauce

Updated on October 27, 2015

Low fat chicken stir-fry in 10 minutes

low fat chicken and vegetable stir-fry in white sauce


4 pieces boneless thighs

2 tablespoons soy sauce light

3 garlic cloves

1 medium onions

brocolli 500 gms

cauliflower few florets

chinese cabbage

carrots few round slices

celery few chunks

Cut the chicken to small pieces in long strips.

Saute the onions in oil, add garlic and chicken. Cook until the chicken turns into golden brown. Increase heat. Add salt. Add the vegetables in the same pan and stir-fry for a minute. Dont let the vegetables cook they should be crunchy. Add the soy sauce and finally add half a cup of corn starch diluted with water and 2 tablespoons of corn starch.

For Cauliflower and carrots which need some cooking, it can be cooked first in a microwave and then added to the stir-fry.

The gravy will thicken and serve with hot steamed rice. Sprinkle some crushed pepper on top.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 4 people
4 stars from 1 rating of Stirfry chicken


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