Capcay
Bring the vibrant flavors of Chinese-Indonesian cuisine to your table with Capcay, a colorful stir-fry medley brimming with fresh vegetables and tender chicken. This quick and easy recipe is a feast for both the eyes and the palate, featuring a dynamic blend of broccoli, cauliflower, carrots, cabbage, baby corn, and snow peas, all cooked to crisp-tender perfection. Coated in a savory sauce made with soy sauce, oyster sauce, and aromatic chicken broth, this dish strikes the perfect balance of umami and freshness. Ready in just 40 minutes, Capcay is a versatile meal that pairs beautifully with steaming hot rice for a wholesome, satisfying dinner. Perfect for busy weeknights or as a crowd-pleasing addition to your menu, this stir-fry is a delicious way to enjoy a nutritious, veggie-packed dish with bold Asian flavors.
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Recipe Information
Ingredients
- 200 grams Chicken breast
- 4 cloves Garlic
- 3 medium Shallots
- 1 medium Carrot
- 0.5 head Broccoli
- 0.5 head Cauliflower
- 100 grams Cabbage
- 100 grams Baby corn
- 100 grams Snow peas
- 1 medium Red bell pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 200 ml Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Slice the chicken breast into thin strips and set aside.
Peel and finely chop the garlic and shallots.
Slice the carrot thinly on the diagonal.
Separate the broccoli and cauliflower into small florets.
Chop the cabbage into bite-sized pieces.
Cut the baby corn in half if they're long.
Remove the strings from the snow peas.
Deseed and slice the bell pepper into thin strips.
In a small bowl, combine soy sauce, oyster sauce, salt, and pepper. Mix well and set aside.
Dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a large wok over medium-high heat.
Add the chopped garlic and shallots, stir-fry for 1 minute or until fragrant.
Add the chicken strips and stir-fry until they are cooked through, about 3-4 minutes.
Add the carrot, broccoli, and cauliflower to the wok, stir-fry for 2 minutes.
Add the cabbage, baby corn, snow peas, and bell pepper. Continue to stir-fry for another 2-3 minutes until vegetables are slightly tender yet crisp.
Pour in the chicken broth and the sauce mixture, stirring everything to combine.
Let the mixture simmer for about 2 minutes, allowing the vegetables to absorb the flavors.
Stir the cornstarch slurry again and pour it into the wok. Mix well until the sauce thickens, about 1 minute.
Taste and adjust seasoning if necessary.
Serve hot with steamed rice.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
