Quick, easy and healthy, this Chicken and Vegetable Stir Fry is perfect for mid-week dinners when you may be short of time.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
INGREDIENTS
- 2 tbsp Peanut Oil
- 3 Chicken Breast fillets, trimmed cut across the grain into thin strips
- 1 brown onion
- 1 red capsicum, deseeded and cut in to thin strips
- 250g button mushrooms sliced
- 1 bunch broccolini, cut in to 4cm lengths
- 2cm piece of fresh ginger, peeled, finely grated or chopped
- 2 garlic cloves
- 2 fresh birdseye chillies, deseeded and thinly sliced
- 2 tbps salt reduced soy sauce
- 1 ½ tbps oyster sauce
- 1 tbsp water
- 100g bean sprouts
- Cooked white rice or noodles
METHOD
- Heat wok over high heat for about 1 minute.
- Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot.
- Turn heat down to medium.
- Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
- Add the remaining oil to the wok. Add the onion and capsicum and stir-fry for 2 minutes.
- Add the mushrooms and broccolini and stir-fry for a further 2 minutes.
- Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic
- Add the soy sauce, oyster sauce and water and toss for about 1 minute.
- Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
- Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.