Chicken Vegetable Sauce is a sauce that you and your family would definitely enjoy, you can use any poultry of your choice, and also vegetables of your choice could be used. Aside from marinating time, your sauce would be ready in less than 30 minutes. Let’s get started.
- 1 Pound Chicken Thigh, cut into pieces
- 2 Tablespoons Cornstarch, divided
- 1/2 Cup Chicken Stock
- 3 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Red Bell Pepper, cut into chunks
- 1 Green Bell Pepper, cut into chunks
- 1 Carrot, sliced
- 3 Pieces Celery, sliced
- 2 Teaspoons Ginger, minced
- 1 Onion, cut into chunks
- 4 Tablespoons Oil (your choice)
- 1 Teaspoon Curry powder
- 1 Teaspoon Thyme
- 1 Teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Seasoning cube
- 1 Teaspoon Cayenne/dry pepper
- 1/2 Teaspoon Black pepper
- Salt to taste
Season the chicken with the half part of cornstarch, cayenne pepper, black pepper, seasoning cube, salt, curry powder, thyme, ginger, onion, and garlic powders.
Mix and marinate for at least 30 minutes (or longer).
In a saucepan or pot, heat up the oil over a medium-high heat. Add seasoned chicken and cook on both sides about 10 minutes or until the chicken is cooked.
Add onions and continue to cook, and also stir.
Add all the vegetables; red bell peppers, celery, and carrot. Stir and continue to cook for about 2 minutes or until the vegetables soften.
Make Slurry: Mix chicken broth, soy sauce, Worcestershire sauce and the remaining cornstarch and whisk.
Add the slurry to the chicken content and stir. Adjust the seasoning.
Check the liquid content and if it's too thick/want more sauce, you can add more stock, cook for about 2-3 minutes. When it gets to the desired consistency take it off the heat.
Serve with your favorite side. Enjoy.
If you don't have Worcestershire and/ soy sauce you can use just chicken stock.