Capcay

Bursting with vibrant colors and bold flavors, Capcay is a classic Indonesian stir-fry dish that celebrates fresh vegetables and savory seasonings. Packed with tender chicken strips, crisp snow peas, sweet baby corn, and a medley of broccoli, carrots, and cabbage, this one-pan wonder combines texture and nutrition in every bite. A flavorful sauce made from soy sauce, oyster sauce, and chicken broth coats the ingredients beautifully, while a touch of cornstarch creates a silky glaze. Ready in just 40 minutes, this quick and healthy meal is perfect for busy weeknights and pairs wonderfully with steamed rice. Whether you're seeking a wholesome dinner or a satisfying way to enjoy your veggies, Capcay is sure to become a crowd-pleaser in your kitchen.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Peel and finely chop the garlic and shallots.

Step 3

Slice the carrot thinly on the diagonal.

Step 4

Separate the broccoli and cauliflower into small florets.

Step 5

Chop the cabbage into bite-sized pieces.

Step 6

Cut the baby corn in half if they're long.

Step 7

Remove the strings from the snow peas.

Step 8

Deseed and slice the bell pepper into thin strips.

Step 9

In a small bowl, combine soy sauce, oyster sauce, salt, and pepper. Mix well and set aside.

Step 10

Dissolve the cornstarch in 2 tablespoons of water to create a slurry. Set aside.

Step 11

Heat the vegetable oil in a large wok over medium-high heat.

Step 12

Add the chopped garlic and shallots, stir-fry for 1 minute or until fragrant.

Step 13

Add the chicken strips and stir-fry until they are cooked through, about 3-4 minutes.

Step 14

Add the carrot, broccoli, and cauliflower to the wok, stir-fry for 2 minutes.

Step 15

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.

Step 16

Pour in the chicken broth and the sauce mixture, stirring everything to combine.

Step 17

Let the mixture simmer for about 2 minutes, allowing the vegetables to absorb the flavors.

Step 18

Stir the cornstarch slurry again and pour it into the wok. Mix well until the sauce thickens, about 1 minute.

Step 19

Taste and adjust seasoning if necessary.

Step 20

Serve hot with steamed rice.

Nutrition Facts

Serving size	(1614.0g)

Amount per serving	% Daily Value*
Calories	995.5

Total Fat 36.5g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 18.0g
Cholesterol 172mg	0%
Sodium 5692.9mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 26.2g	0%
Total Sugars 34.9g
Protein 84.8g	0%

Vitamin D 0IU	0%
Calcium 403.3mg	0%
Iron 11.1mg	0%
Potassium 3745.1mg	0%

*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.

Source of Calories

Fat: 31.5%

Protein: 32.5%

Carbs: 36.0%