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Chicken, zucchini and squash stir-fry
Chicken, zucchini and squash stir-fry
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Spring produce enhances flavorful chicken stir-fry.
Ingredients:
  • 500g chicken stir-fry strips
  • 3 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, finely grated
  • 21.00 gm sweet soy sauce
  • 40.00 ml blanched almonds
  • 45.50 gm peanut oil
  • 2 zucchini, trimmed, cut into batons
  • 4 yellow squash, quartered
  • 1 bunch choy sum, leaves and stems separated, roughly chopped
  • 1 long red chilli, thinly sliced
  • Steamed jasmine rice, to serve
Instructions:
  • In a medium bowl, mix together chicken, garlic, ginger, and soy sauce until well coated.
  • Preheat a wok over high heat until smoking. Add almonds and stir-fry until golden brown, about 3 to 4 minutes. Transfer the almonds to a bowl.
  • Drizzle 1 tablespoon of oil into the wok, swirling it around to coat the surface evenly. Add half of the chicken and stir-fry for 2 to 3 minutes until golden. Transfer to a plate. Repeat the process with another tablespoon of oil and the remaining chicken.
  • Pour in the rest of the oil into the wok and swirl it around to coat the ingredients. Toss in the zucchini and squash, stir-fry for 2 to 3 minutes until they are golden and tender. Put the chicken and its juices back into the wok along with almonds, choy sum stems, oyster sauce and chili. Stir-fry for another 2 to 3 minutes until the chicken is fully cooked. Finally, add the choy sum leaves and stir-fry for another minute until they have wilted. Serve alongside some steamed rice.

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