Wednesday, 26 June 2013

Cooking and Recipes : Stir-Fry Chicken Manchurian

Stir-Fry Chicken Manchurian


250gm boneless and skinless chicken, cut into cubes, 2 cups cubed red, yellow and green capsicum, seeds removed, 2 medium onions, cut into cubes, 1 packet Chinese Manchurian meal powder, 3tbsp vegetable oil


1. Marinate the chicken with the meal powder, adding 1tbsp water to help coat.Cover with cling film and keep in the refrigerator for about 2 hours.

2. Heat 1tbsp oil in a non-stick kadhai, add onions and capsicum; fry until soft. Remove and keep aside.

3. Heat 2tbsp oil in the same kadhai, add chicken and cook over medium-low heat. Keep stirring so the chicken does not stick to the pan. (If it does, add 1tbsp water.) When almost cooked, add onions and capsicum; stir-fry until the chicken is cooked through. Serve hot.

Each serving: 221.4 Calories, 14.3gm protein, 13gm carbohydrates, 2.1gm total fat (0.4gm saturated), 1.5gm fibre, 40 cholesterol, 911.5mg sodium.


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