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Creamy Chicken Stir Fry

Serves 4 to 6

You love stir fry. You love creamy, saucy food too. What do you do the night you crave both? You bless the happy marriage of the two. That’s how we dare to experiment with our fusion food at KC as you know. I used a low sodium low fat cream of mushroom soup for this, but I am sure it will taste good with cream of celery/broccoli as well. You can have this is as or with a bowl of rice. It’s very filling and is a colourful chicken dish that is very easy to make and doesn’t take too long. It’s a perfect weekend meal to make for a little spoilage. (Do refer to the pictures if you need any help)

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What you need:

1 or 2 tsps minced garlic
1 tbsp olive oil
1 tbsp julienned ginger
4 carrots chopped
Salt to taste
Black pepper to taste
1 bunch broccoli washed and chopped/broken apart
1 tbsp Italian spices mixed
2 cups chopped mixed sweet peppers of your choice (I used red and yellow)
½ a large red onion chopped roughly
2 chicken breasts cut in strips as shown in the pictures below
½ a scotch bonnet pepper diced
1 can condensed cream of mushroom soup low sodium and low fat
1 ½ tsp capers 

How to:

  1. Fry the garlic in the oil and add in the ginger. Fry for a minute or two 
  2. Add in the carrots and fry for a few minutes 
  3. Add in some salt and pepper along with the broccoli 
  4. Fry for a few minutes then add in the Italian spices, sweet peppers, scotch bonnet, onion, and fry for a few minutes
  5. Add in the chicken strips and a little more salt and pepper and fry till the chicken turns white, then cover for a few minutes to steam cook (don’t dry out the chicken!) 
  6. Add the soup along with the milk/water (depending on the instructions on the condensed soup) along with the capers 
  7. Cover and simmer on low for about 15 minutes
  8. Serve hot as is in bowls or over some steamed rice along side some grilled asparagus

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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