Name: Chicken with Mixed Vegetables recipe by Munmun Mukherjee at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Diced cauliflower - 1/2 cup; Diced Beans - 1/4 cup; Carrots, sliced into roundels- 1/2 cup; Tomato, sliced into cubes - 1 big; Mushroom sliced -1/4 cup; Onion sliced into cubes- 1/4 cup; Chicken small pieces - 1/2 cup; Green chillies - as needed; Spring onions - 2-3 tablespoons (optional); Grated garlic - 1/2 teaspoon; Corn flour- 1 tablespoon; Water- 4 to 5 cups; Olive/ Refined oil - 2 tablespoons; Salt - to taste; Ajinomoto - to taste; Fresh ground black pepper (optional )- as needed

ABOUT Chicken with Mixed Vegetables RECIPE

My mom used to prepare this recipe when we were down with fever and had a low appetite. It is to be served with either fried rice or hakka chaw or even as it is. Just before Diwali my son was caught by cough and cold with decreased appetite. I tried it and it worked!

Ingredients Serving: 4

Diced cauliflower - 1/2 cup
Diced Beans - 1/4 cup
Carrots, sliced into roundels- 1/2 cup
Tomato, sliced into cubes - 1 big
Mushroom sliced -1/4 cup
Onion sliced into cubes- 1/4 cup
Chicken small pieces - 1/2 cup
Green chillies - as needed
Spring onions - 2-3 tablespoons (optional)
Grated garlic - 1/2 teaspoon
Corn flour- 1 tablespoon
Water- 4 to 5 cups
Olive/ Refined oil - 2 tablespoons
Salt - to taste
Ajinomoto - to taste
Fresh ground black pepper (optional )- as needed

Instructions

Slice all the vegetables as mentioned in the ingredients part.
Take a deep pan. Put in the cauliflower, beans, mushrooms and carrots in the pan. Add water and bring it to a boil.
Next, add the onion. Now boil till the vegetables become tender (half-boiled). Strain the vegetables and keep the stock aside.
Put the vegetables in normal water (neither cold nor hot) thus the color of all the vegetables remain intact. Strain after 10 minutes.
Heat oil in a non-stick pan. Add in the garlic, stir for 30 seconds, then add in the chicken and salt. Fry for a few more minutes.
Add in the half-boiled vegetables. Stir well and add enough chicken stock to cook the vegetables and chicken. Keep it covered.
Mix the cornflour with some of the remaining stock, pour it onto the vegetables, then add in the green chillies, ground pepper, ajinomoto and spring onion (if using). Cook it for 3-4 minutes more.
Serve it hot with fried rice or hakka noodles.

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