Elevate Your Weeknight Dinner with Our Hakka-Inspired Chinese Mixed Vegetable with Chicken

Craving something exotic yet simple for dinner? Look no further. We at Banglar Rannaghor invite you to try our latest creation: a Hakka-style Chinese Mixed Vegetable dish that effortlessly melds hearty protein and an array of colorful vegetables.

We kick things off with thinly-sliced boneless chicken breast, marinated to tender perfection. Add a lineup of robust vegetables—think green papaya, carrots, and portobello mushrooms—and sauté them in a fragrant medley of garlic, ginger, and green chilies. The final touch? A savory blend of seasonings and sauces that bring all these ingredients to life.

Why This Recipe Is A Must-Try:

• Effortless to Make: We're all about convenience without sacrificing flavor. This stir fry is no different!

• Kitchen Staples: No need for a grocery run; you'll likely find these ingredients right in your pantry.

• Flavor Packed: This dish takes you on a culinary journey, offering a perfect harmony of savory and spicy tones.

So go ahead, treat yourself to a dish that's as pleasing to the eye as it is to the palate.

Ingredients:

For Chicken Marination:

• 200g boneless chicken breast, thinly sliced

• ¼ tsp salt

• ¼ tsp ground white pepper

• 1 tsp cornstarch

Vegetables:

• 1 cup thinly sliced carrot

• 1½ cups thinly sliced green papaya

• 3 portobello mushrooms, sliced

• 1 cup cubed cabbage

• 1 green bell pepper, sliced

Aromatics:

• 1½ tsp chopped garlic

• 1½ tsp chopped ginger

• 1 onion, cut into petals

• 4-5 green chilies, deseeded

For Sauce:

• ½ tsp ground white pepper

• ½ tsp salt

• 1½ tsp chicken powder (we used Knorr's chicken broth mix)

• 1 tsp sugar

• 1 cup + 2 tbsp water

• 2 tbsp oyster sauce

For Slurry:

• 1½ tbsp cornstarch

• 4 tbsp water

Garnish:

• Green onions, chopped

Instructions:

1. Preparation: Start by marinating the chicken slices with salt, white pepper, and cornstarch. Mix well and set aside.

2. Blanching: Blanch the sliced carrot and green papaya in boiling water for 2 min 30 sec. Transfer them to a cold water bath to halt cooking.

3. Cook Chicken: In a pan, heat 1 tbsp cooking oil and fry the marinated chicken for 4-5 minutes, until it turns white. Set aside.

4. Sauté Aromatics: Clean the wok and add 2 tsp cooking oil. Toss in garlic, ginger, onion petals, and green chilies. Sauté for 1-2 minutes on high heat until fragrant.

5. Veggie Time: Add the mushrooms, cabbage, and green bell pepper. Sauté on high heat for 2 more minutes. Sprinkle in some ground white pepper.

6. Combine: Add the blanched vegetables and fried chicken. Stir well.

7. Sauce it Up: Add salt, chicken powder, sugar, water, and oyster sauce. Cook for 3-4 minutes until the papaya is slightly tender but still crisp.

8. Thicken: Add cornstarch slurry and mix until the sauce thickens.

9. Garnish and Serve: Sprinkle some chopped green onions on top and serve hot with your favorite fried rice or steamed rice.