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Roast the chicken for 20 minutes
required things:
1 pound chicken breast, thinly sliced
2 cups mixed vegetables (bell peppers, broccoli, carrots)
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp sesame oil
Mix 1 teaspoon of cornstarch with 2 teaspoons of water
2 cloves garlic, minced
1 tsp grated ginger
Cooked white rice, to serve
Instructions:
In a large skillet or wok, heat the sesame oil over high heat. Add garlic and ginger and saute for 1 minute.
Add the chicken pieces to the pan and cook until no longer pink, about 4-5 minutes.
Add mixed vegetables and saute for another 3-4 minutes until soft-crisp.
Stir in soy sauce, hoisin sauce and cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.
Stir-fry and serve over cooked white rice.
Recipe 3: 10-Minute Caprese Salad
required things:
2 large tomatoes, chopped
8 ounces fresh mozzarella, sliced
Fresh basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt and pepper to taste
Instructions:
Arrange the tomato and mozzarella slices on a serving plate and invert them.
Place fresh basil leaves between the tomato and mozzarella slices.
Drizzle with olive oil and balsamic glaze.
Season with salt and pepper and serve immediately
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