Chicken Stir Fry with vegetables is a Chinese treat packed with protein. One that your child will surely enjoy, especially during tiffin time. Kissan Fresh Tomato Ketchup adds a remarkable flavour to the dish and ensures that the lunch box will be brought back empty.

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Marinade boneless chicken breast: 200 grams
Cornstarch: 1 teaspoons
White pepper and salt to taste
Black bean sauce: 2 tablespoons
Oyster sauce: 1 tablespoons
Sugar: 1 teaspoon
Freshly grounded black pepper: 1/8 teaspoon
Oil: 2 tablespoons
Whole wheat roti
Minced ginger: 1/2 teaspoon
Sliced garlic cloves: 2
Sliced Green onion: 1/2 cup
Kissan Fresh Tomato Ketchup: 1 tablespoon
Vinegar: 1 teaspoon

Method of ingredients
In a bowl, combine black bean sauce, oyster sauce, Kissan Fresh Tomato Ketchup. Give it a quick stir and keep the sauce aside.
In another bowl, add boneless chicken, salt, cornflour, white & black pepper and vinegar. Mix it well and leave it for 5-10 minutes on the side.
Now heat a pan, add oil once the oil is hot, add finely chopped ginger and sliced garlic, give it a quick stir and add sliced spring onions.
Next, add the prepared chicken to the pan and cook it for at least 10 minutes until it turns translucent. Add a little bit of oil to it.
Add sauce and a little bit of vinegar, sugar and cook it for another 5 minutes in the pan.
Serve warm over steamed rice.