How to make my 'Sharp-Sharp Chicken Veggie Sauce'



I am a lover of quick but healthy meals and always looking for such recipes. I will be sharing the recipe for my 'Sharp-Sharp Chicken Veggie Sauce'. I adapted it from the Asian styled Stir-fry recipe and it is 'Sharp-Sharp' because you can prepare and cook it in under an hour. Is that amazing or what?



INGREDIENTS

  • Chicken breasts or any available parts.
  • Cabbage
  • Carrots
  • Green Pepper
  • Fresh Peas
  • Canned Sweet Corns
  • Canned Kidney Beans
  • Fresh Ginger
  • Onions
  • DRY SPICES: Curry, thyme, nutmeg, all season spice (or Chinese 5 spice)
  • Seasoning cubes
  • Salt to taste
  • Corn Flour
PREPARATION
  • Boil your chicken and season with sliced thumbs of ginger, onions, thyme, seasoning cubes and salt.
  • Wash your vegetables. Cut carrots into large chunks or thinner slices as you prefer.
  • Slice your cabbage leaves finely. Also core green peppers to remove the seeds and dice them.
  • When chicken is soft, add all other dry spices, carrots and green pepper. Cover pot and leave to simmer for 10 minutes.
  • Add all other vegetables as well as drained kidney beans and sweet corn.
  • Add salt to taste.
  • Thicken sauce with table spoons of corn flour mixed in small amount of warm water.
  • Add the mixed corn flour to the pot, stir and leave to cook for another 5 minutes.
  • Turn off the heat and your sauce is ready to serve.

  • You can accompany your healthy 'Sharp-Sharp Chicken Veggie Sauce' with boiled rice.
  • It also works with boiled irish or sweet potatoes, Spaghetti, etc.
I hope you enjoy this as much as I do!

3 comments

  1. Chinelo, this looks delish! Anything chicken and veggies, I'm in!

    Precious Core Blog

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    2. Thanks Precious. It was delicious, I promise. Have you tried the recipe?

      Delete

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