Katie's Tropical Kitchen

Sautéed chicken and vegetables with ginger-soy sauce

This sautéed chicken and vegetable recipe satisfies your craving for Asian flavors in a healthy, home-made and simple way. You can prepare this recipe gluten-free, vegetarian, or vegan without sacrificing flavor. Also, the cooking time is approximate and you don’t need to be overly concerned with the crispness of the vegetables.  You just make sure the sauce tastes good. However, it is also important if you are adding meat that it is not over cooked. Furthermore, you can substitute any vegetables to suit the season, your garden’s abundance, or your personal tastes.

Recipe for Sautéed Chicken and Vegetables with Ginger Soy Sauce

Ingredients for the Sauté 

*This recipe is also great with just vegetables, or with tender chopped steak.

Ingredients for the sauce:


1. Blend all the sauce ingredients together (except the gluten-free flour) with small electronic mixer or blender. Taste and adjust seasoning to your taste.

2. Heat 1 teaspoon sesame oil in a hot pan or pot, reduce to med-high heat

3. After the pot is heated add the onion and stir constantly until translucent

4. Next, add the eggplant, carrots, and 1/4 the sauce, and stir for 3 minutes

5. Then, add the chicken, zucchini, and another 1/4 the sauce, and stir occasionally for 5-7 minutes

6. Add more sauce and then check for the tenderness of veggies if soft

7. If the veggies (especially the eggplants and carrots) are starting to become tender, add the cabbage and 1/4 more the sauce and stir until coated

8. Then remove up to ½ cup of the sauce and place in a small bowl.

9. Next add the gluten-free flour little by little and whisk or briskly mix until it creates a loose paste

9. Finally add the flour paste to sauce and let it bubble to thicken for 2-5 minutes.

10. Add chopped fresh herbs on top

11. Serve with rice and enjoy!

Exit mobile version