Name: Chicken and vegetable stir-fry recipe for two
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm peanut oil; 2 small chicken breast fillets, trimmed, cut across the grain into thin strips; 1 small brown onion, cut into thin wedges; 1 small red capsicum, deseeded, cut into thin strips; 125g button mushrooms or mushroom caps, sliced; 1/2 bunch broccolini, cut into 4cm lengths; 1cm piece fresh ginger, peeled, finely grated or chopped; 1 garlic cloves, finely chopped; 1 fresh birdseye chillies, deseeded if desired, thinly sliced; 21.00 gm salt-reduced soy sauce; 18.30 gm oyster sauce; 10.00 gm water; 50g bean sprouts, to serve; Coriander leaves, to serve; Cooked white rice or noodles, to serve

Chicken and vegetable stir-fry recipe for two

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Whip up a delicious chicken stir-fry for a quick and savory dinner for two on busy weeknights.

Ingredients:

Coriander leaves, to serve
Cooked white rice or noodles, to serve
18.20 gm peanut oil
2 small chicken breast fillets, trimmed, cut across the grain into thin strips
1 small brown onion, cut into thin wedges
1 small red capsicum, deseeded, cut into thin strips
125g button mushrooms or mushroom caps, sliced
1/2 bunch broccolini, cut into 4cm lengths
1cm piece fresh ginger, peeled, finely grated or chopped
1 garlic cloves, finely chopped
1 fresh birdseye chillies, deseeded if desired, thinly sliced
21.00 gm salt-reduced soy sauce
18.30 gm oyster sauce
10.00 gm water
50g bean sprouts, to serve

Instructions:

Heat the wok over high heat for 1 minute. Add 2 teaspoons of oil and swirl to coat the cooking surface. Heat for 30-60 seconds until hot. Stir-fry half of the chicken strips for 1-2 minutes until cooked through. Transfer to a plate and set aside. Repeat with remaining oil and chicken strips.
Heat the remaining oil in the hot wok, then quickly stir-fry the onion and capsicum for 2 minutes.
Toss in the mushrooms and broccolini and stir-fry for an additional 2 minutes. Introduce the ginger, garlic, and chili peppers, then season with salt and continue stir-frying for about 1 minute until fragrant.
Pour in the soy sauce, oyster sauce, and water, and toss for about 1 minute. Then, add back the chicken to the wok and stir until everything is coated with the delicious sauces and the veggies are perfectly tender-crisp.
Take the wok off the heat, mix in the bean sprouts and coriander, and serve the stir-fry hot with cooked rice or noodles.

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