Spicy Chicken and Vegetable Stir-Fry

A vibrant and hearty stir-fry combining tender chicken breast with a colorful mix of eggplant, zucchini, pepperoni peppers, baby corn, and potatoes, enhanced with garlic, onion, tomato, and tomato paste for a rich, savory flavor.

Steps

1. Heat vegetable oil in a large skillet or wok over medium-high heat. 2. Add minced garlic and sliced onion, sauté until fragrant and translucent. 3. Add diced potato and cook for 5 minutes, stirring occasionally, until starting to soften. 4. Add chicken breast slices, season with salt, pepper, and chili flakes, cook until lightly browned. 5. Stir in eggplant, zucchini, baby corn, and pepperoni peppers, cook for another 5 minutes until vegetables start to soften. 6. Add chopped tomato and tomato paste, stir well. 7. Pour a splash of water or broth to help create a light sauce, cover and cook for 3-4 minutes until everything is cooked through. 8. Adjust seasoning as needed and serve hot.

1 small chicken breast (about 150g), sliced thinly 1/4 eggplant, diced 1/2 zucchini, sliced 1 pepperoni pepper, sliced 4 baby corn, halved 1 small potato, diced 1 small tomato, chopped 1 tbsp tomato paste 1/2 small onion, sliced 2 cloves garlic, minced 1 tbsp vegetable oil Salt and pepper to taste 1/4 tsp chili flakes (optional) A splash of water or broth