Chicken Salpicao & Stir-fried Vegetables
AJINOMOTO AJI-SHIO® PepperIngredients
- 1/2 kilo (500g) Chicken, breast, cubed
- 2 Tbsps. (30ml) Worcestershire sauce
- 1/2 pack (9g) AJI-SHIO® Pepper
- 1 Tbsp. (15ml) Soy sauce
- 2 Tbsps. (30ml) Cooking oil
- 2 Tbsps. (20g) Garlic, minced
- 2 Tbsps. (30g) Margarine
- 3/4 cup (100g) Mushrooms, button, whole
- 3/4 cup (100g) Baguio Beans, sliced diagonally
- 1 cup (100g) Carrots, strips
- 5 cups (800g) Rice, cooked
Procedure
- MARINATE. In a bowl add chicken, Worcestershire sauce, and AJI-SHIO® Pepper, and soy sauce, mix well and marinate for at least 30 minutes.
- FRY. Heat oil in pan then fry garlic until toasted and golden brown. Set aside.
- SAUTE. Add margarine to the pan then mix-in mushrooms, Baguio beans, and carrots. Sauté for a few minutes then set aside.
- PAN-FRY. Using the same pan, fry marinated chicken until cooked.
- SERVE. Place ½ cup chicken, ½ cup vegetables, and 1 cup rice on a plate. Sprinkle toasted garlic on the chicken then serve.
Cooking Tips
You may sear chicken until a bit toasted on the edges to have better flavor.
Cooking Time: 30 minutes
Preparation: 20 minutes
Servings:
5
Serving size: 1/2 cup chicken, 1/2 cup veg., 1 cup rice (312g)
Products Used
AJINOMOTO AJI-SHIO® Pepper
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Nutrition Facts
Calories per serving (kcal)
467.2
Carbohydrates (g)
52.4
Proteins (g)
26.3
Fat (g)
17
Dietary Fiber (g)
2.1
Calcium (mg)
74.6
Iron (mg)
2.5
Sodium (mg)
887.2
Good to Know Nutrition Facts
Chicken has Vitamin B6 which supports stronger immune system and normal brain function.