When we cook for the little one, there’s always the case of a bit of few vegetables left. I had a little of broccoli, zucchini, button mushrooms and green pepper. So, I just cooked them all together with chicken.
1 chicken breast, sliced and marinated with fresh grape juice for at least one hour, remove pulps and add 2 tbsp cornflour
1 onion, diced
4 button mushrooms, sliced
1/3 broccoli, cut
1/3 zucchini, sliced
1/2 green pepper, cut
1 bowl stock (used celery, tomatoes, carrots, potatoes and onions stock)
Rice Bran oil (or any cooking oil)
1. Sauté marinated chicken with oil until cooked. Set aside. Leave the brownish remainder in the wok.
2. Stir fry onions in oil until fragrant.
3. Add in mushrooms and zucchini. Stir fry for a minute.
4. Add in the stock, broccoli and green pepper. Cook for 3 minutes.
We also had apple beet root soup; recipe: https://17chipmunks.wordpress.com/2014/06/24/pasta-in-apple-beet-root-soup/
Dessert: Watermelon and coconut water