Stir-fried Chicken Tenderloin with Potatoes and Mixed Vegetables

Name: Stir-fried Chicken Tenderloin with Potatoes and Mixed Vegetables
Total time: 20 min
Yield: 660 g
Ingredients: Anchor unsalted butter 5 g; olive oil 5 spoon; oyster mushroom 100 piece; frozen mixed vegetables 100 g; onion 100 g; chicken tenderloin 90 g; potato (raw) 260 g

Cook 20 min Difficulty EASY 465 kcal

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Ingredients

Main ingredients

Anchor unsalted butter 5 g
olive oil 0.5 spoon
oyster mushroom 1 piece
frozen mixed vegetables 100 g
onion 100 g
chicken tenderloin 90 g
potato (raw) 260 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.46 g 54%

Protein 32.56 g 26%

Fat 11.29 g 20%

Serving size 660g

Cooking steps

1

Cut the chicken tenderloin into bite-sized pieces.
2

Prepare the potatoes and mixed vegetables (onion, carrot, broccoli, etc.) into bite-sized pieces.
3

Heat cooking oil in a pan and stir-fry the chicken tenderloin first.
4

When the chicken is half cooked, add the potatoes and vegetables and stir-fry together.
5

Season with salt, pepper, etc.
6

Once the chicken and vegetables are cooked, turn off the heat and serve on a plate.

Stir-fried Chicken Tenderloin with Potatoes and Mixed Vegetables

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