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.
For Chicken Marination:
200g boneless chicken breast, thinly sliced
¼ tsp salt
¼ tsp ground white pepper
1 tsp cornstarch
1 cup thinly sliced carrot
1½ cups thinly sliced green papaya
3 portobello mushrooms, sliced
1 cup cubed cabbage
1 green bell pepper, sliced
1½ tsp chopped garlic
1½ tsp chopped ginger
1 onion, cut into petals
4-5 green chilies, deseeded
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
1½ tbsp cornstarch
4 tbsp water
Green onions, chopped
Preparation: Start by marinating the chicken slices with salt, white pepper, and cornstarch. Mix well and set aside.
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.
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.
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.
Veggie Time: Add the mushrooms, cabbage, and green bell pepper. Sauté on high heat for 2 more minutes. Sprinkle in some ground white pepper.
Combine: Add the blanched vegetables and fried chicken. Stir well.
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.
Thicken: Add cornstarch slurry and mix until the sauce thickens.
Garnish and Serve: Sprinkle some chopped green onions on top and serve hot with your favorite fried rice or steamed rice.