Tempura chicken and veggies

Tempura Chicken And Veggies Recipe

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sherry monfils


I found this simple recipe for tempura in a cookbook some years ago, i changed it up a little.
I love the batter, yum!


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20 Min
10 Min
Stove Top


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  • 5 c
    heart healthy bisquick mix
  • 1-1/2 tsp
    cayenne pepper
  • 1 tsp
    garlic powder
  • 1 tsp
  • 2-1/2 c
    club soda
  • 1-1/2 lb
    chicken breasts, cut into strips
  • 1 c
    broccoli florets
  • 1/2 lb
    whole mushrooms
  • 1
    zucchini, cut into chunks
  • 1
    15 oz can whole potatoes, cut in 1/2
  • 3 c
    vegetable or canola oil

How to Make Tempura chicken and veggies


  1. In bowl, comine bisquick mix, cayenne pepper garlic powder and salt. mix well. Mix in club soda until a batter forms.
  2. Add remaining ingredients, except oil, coat everything completely. Heat oil in lg deep wok or skillet, over med-high until hot.
  3. Place battered chicken and veggies in oil, a little at a time, don't overcrowd. Cook about 10 mins, or until golden brown. Remove chicken and veggies w/ a slotted spoon to a paper towel to drain. Keep warm in a 150 degree oven. Serve w/ any sauce you like.

Printable Recipe Card

About Tempura chicken and veggies

Course/Dish: Chicken, Vegetables
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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