This Western vegetable stir-fry is made using U.S. frozen potatoes and it is a great main dish to go with rice! The simple seasoning of consommé seasoning, salt, and black pepper creates a delicious finish. Using U.S. frozen potatoes is also time-saving as there is no need to peel them and they can be quickly heated up!
100 g U.S. Frozen Potato Fries (wedge cut)
100 g Ground Chicken (breast meat)
1/2 (90 g) Small Onion
½ (60 g) Carrot
1/2 can (60 g) Canned Corn (whole)
80 g Frozen Broccoli
1 teaspoon Olive oil
1 teaspoon Consommé Seasoning (granules)
Small amount of Black Pepper and Salt
Prep Time: 15min | Cook Time: 15min
Put the frozen potato fries (wedge cut) and frozen broccoli into a heatproof bowl, lightly cover with cling wrap, and heat in the microwave oven (600 W) for 1 min 30 sec. Then, cut the potatoes into bite-sized pieces and the broccoli into easy-to-eat portions.
Peel the onion and slice into fine pieces. Peel the carrot, cut it in half crosswise and then slice into pieces 2 to 3 mm in width.
Remove the liquid from the canned corn (whole).
Heat up olive oil in a frying pan and add the onion and carrot. Sauté for approximately 3 min on medium heat until the onions soften.
Once the onions soften, add the potatoes and ground chicken (breast meat), and sauté on medium heat. Sauté until cooked through, while breaking up the ground chicken into small pieces.
Add the corn and broccoli, and quickly sauté. Then, add the consommé seasoning (granules) and sprinkle with salt and black pepper to adjust the flavor
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