Guide To Make Chicken Stir Fry Recipe South Africa The Best

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South African cuisine is a vibrant tapestry of influences, reflecting the country’s rich history and cultural diversity. This chicken stir fry recipe captures some of those bold flavors, offering a quick and flavorful weeknight meal that’s sure to tantalize your taste buds.

Ingredients

Quick Chicken Stir Fry - Nicky
Quick Chicken Stir Fry – Nicky’s Kitchen Sanctuary

1 boneless, skinless chicken breast, thinly sliced

  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup baby carrots, sliced diagonally (optional)
  • 1 cup chopped fresh pineapple (or canned pineapple chunks, drained)
  • 1/2 cup chopped cashews
  • 1 clove garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)
  • 1/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped fresh cilantro (for garnish)
  • Cooked rice or noodles (for serving)

  • Directions

    1. Marinate the Chicken: In a bowl, combine the cornstarch and soy sauce. Add the sliced chicken breast and toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for extra tender chicken.

    2. Prepare the Vegetables: While the chicken marinates, wash and chop all the vegetables. Slice the bell peppers, onion, and broccoli florets. Chop the fresh pineapple and cashews. Mince the garlic and grate the ginger.

    3. Heat Up the Pan: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and cook for 3-4 minutes, stirring frequently, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

    4. Sauté the Vegetables: Add the bell peppers, onion, and broccoli florets to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

    5. Incorporate the Pineapple and Spices: Add the chopped pineapple, cashews, garlic, ginger, thyme, and red pepper flakes to the pan. Stir-fry for another minute, allowing the flavors to release.

    6. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the brown sugar and rice vinegar, stirring to combine. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.

    7. Return the Chicken: Add the cooked chicken back to the pan and toss to coat it in the flavorful sauce.

    8. Garnish and Serve: Turn off the heat and stir in the chopped cilantro. Serve the chicken stir fry immediately over cooked rice or noodles.

    Nutrition Facts (per serving)

    (Note: This is an approximate estimation and may vary depending on the specific ingredients used.)

    Calories: 400-500

  • Fat: 15-20g
  • Protein: 30-35g
  • Carbohydrates: 30-40g
  • Sodium: 500-600mg (depending on the soy sauce)

  • Conclusion

    This South African-inspired chicken stir fry is a delightful blend of sweet, savory, and spicy flavors. The tender chicken, colorful vegetables, and juicy pineapple pieces create a satisfying and nutritious meal. It’s a perfect way to add some international flair to your weeknight dinner routine.

    FAQs

    1. Can I use other types of protein?

    Absolutely! You can easily substitute the chicken breast with other protein sources like shrimp, tofu, or tempeh. Simply adjust the cooking time accordingly.

    2. What if I don’t have fresh pineapple?

    Canned pineapple chunks, drained, can be used as a substitute. However, fresh pineapple adds a more vibrant flavor and texture to the dish.

    3. How can I make this dish vegetarian?

    Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add additional vegetables like snap peas or snow peas for extra crunch.

    4. What can I serve with this stir fry?

    Cooked rice or noodles are classic options. You can also serve it with quinoa or cauliflower rice for a lower-carb alternative.

    5. How can I store leftovers?