Nut-Free Capcay
Bring vibrant flavors to your dinner table with this Nut-Free Capcay, a wholesome, allergy-friendly twist on the classic Indonesian stir-fried vegetable medley. Packed with crisp, colorful veggies like broccoli, snap peas, carrots, and red bell pepper, this quick and nutritious stir-fry is perfectly complemented by tender slices of chicken breast. A savory sauce of soy and oyster sauce, thickened slightly with cornstarch, ties everything together in just 30 minutes from prep to plate. Ideal for busy weeknights, this recipe is nut-free yet brimming with flavor and can be served on its own or over fluffy steamed rice. Perfect for those seeking healthy, easy, and delicious meal options, this dish is the epitome of vibrant, family-friendly cooking.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 200 grams chicken breast, thinly sliced
- 1 large carrot, sliced thinly
- 1 cup broccoli, cut into florets
- 1 cup cabbage, chopped
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced chicken breast to the pan and cook until it is no longer pink, about 5-7 minutes.
Add the carrot, broccoli, cabbage, red bell pepper, and snap peas to the pan. Stir-fry the vegetables with the chicken for about 5 minutes or until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, oyster sauce, and cornstarch with the water until the cornstarch is dissolved.
Pour the sauce over the chicken and vegetables in the pan and toss everything to ensure it is evenly coated.
Season with salt and black pepper to taste, then continue cooking for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve the Nut-Free Capcay hot, either on its own or with steamed rice.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 19.9 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1706 mg | 36% | |
*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.
