Stir Fried Chicken with Vegetables

( Vegetarians & Vegans can use Paneer / Tofu / Cauliflower and continue with the rest of the recipe including the marination).

Too much of anything is bad ... very bad. And right now there's too much of everything in my life ... and I am not liking it one bit.

Too much of cooking ... thanks to man of the house who has to eat homemade food ... my time in the kitchen has increased to ... say ... forever.
And as a consolation prize I sometimes get to order a burger and fries from Makdu ... ok ok ... McD .... if I want to eat out. Sigh. :-(

Too much work ... thanks to the pending stuff from the past two and a half months.

Too many books to finish reading ( my Puja Shonkhya ( annual Bengali literature dose ) collection is waiting patiently.

A knitting that's crawling towards halfway ... with the fervent hope that we will see at least a little cold this winter.

And at times ... too much of everything.



My mind, body, heart and soul have been crying out for a break. The man has been promising a vacation ... for a longish time now.
Knowing him ... and the dedicated procrastinator that he is ... I see no light or no immediate end.

So am back to my blogging. At least the good souls who visit here listen to my woes without complaining.



Coming to my recipe ....

Right now there has been an overdose of chicken in my life .... but it is better than having just vegetables.

And this time, after I've finished all the good portions (with bones ), I was left with the fleshy parts of the chicken breasts and thighs. I do not like the much fleshy and fibrous parts too much ... so had put them into the freezer for emergency times ... like when I have to make do with only vegetables ... I turn to them.

This recipe is real fast ... like my almost all other recipes. And healthy too. You need not even have to keep the chicken marinated for long ... all the time that is needed is to cut and get everything ready. And this dish is done in minutes.

You can use boneless cubes of chicken too. I have just sliced up the biggish pieces.



Need :
For the chicken : Boneless chicken pieces ( around 10 - 12 pieces ), 3 tbsp white vinegar , 4 garlic pods grated, 3 tbsp maida / APF, 2 tbsp cornflour, salt and sugar, a little cooking oil.

For the vegetables : Vegetables cut lengthwise ( I had only carrots and beans ... you can use any veggie you want to ),
onions thickly sliced ( I used chopped ones as I realised I had run out of onions after chopping up last one for another dish),
chopped green chillies, chopped garlic, dried herbs ( I used thyme ), salt to taste, cooking oil.



How to :
For the chicken : Mix everything together ... also add a little cooking oil to it. Keep aside for around half an hour.


Heat a little oil in a pan. Wait till it is hot enough ... and then add the chicken pieces one by one. Keep on high heat and toss well ( you will need a cover to shield yourself ... it splutters real bad).
Here I got a wonderful aroma and knew I was on the right track. :-)


Lower heat and cover and cook for around two minutes. Do not overcook ... the chicken will turn rubbery and hard.
Remove and keep aside.

Of course ... you can stop at this point and start chomping on them ... they are perfect chicken pakodas ... without the deep frying. :-)

In another pan or wok heat a little oil. Add the onions and garlic and green chillies and fry well.

Then add the vegetables on high heat and keep tossing.
Add salt and the herbs and keep tossing. The vegetables should stay crunchy.

Remove to a serving plate. Arrange the chicken pieces with it and serve hot.

You can also mix the two in a pan and toss them together.

This is great as a dish by itself. Or you can have it with fresh bread or warm rice too.

Enjoy folks!! I hope to be more regular here. Till then ... take care all! :-)


Other Stir Fries on Kichu Khon :
Stir Fried Macaroni with Roasted Vegetables & Chicken
Lau Khosa Bhaja / Stir Fried strips of Bottle Gourd Peels