Chicken breast with tossed vegetables

(4-6 diners)


500g boneless, skinless chicken breast, cut to strips 

150g carrots, thinly sliced 

250g white cabbage, thinly sliced 

50g sliced American celery 

1 red pepper, cut into strips 

1 yellow pepper, cut into strips 

1 green pepper, cut into strips 

2 cubes Dorot crushed garlic 

2 cubes Dorot crushed ginger 

1 cube Dorot chopped basil 

1/4 cup Canola oil 



1. Heat oil in wok. 

2. Add chicken breast and toss until sealed 

3. Add garlic, ginger and basil. Stir together. 

4. Add vegetables, toss for 5 minutes and serve while hot.

** Optional - add 1/4 cup soy sauce at the end.

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