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Chicken and vegetable stir-fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant Asian chicken stir-fry bursting with flavor and nutrients.
Ingredients:
  • 36.40 gm peanut oil
  • 3 single chicken breast fillets, without tenderloins (about 200g each), trimmed, cut across the grain into thin strips
  • 1 brown onion, halved, cut into thin wedges
  • 1 red capsicum, halved, deseeded, cut into thin strips
  • 1 large head (about 400g) broccoli, cut into florets
  • 250g button mushrooms or mushroom caps, sliced
  • 2 fresh red birdseye chillies, deseeded (if desired), thinly sliced
  • 2cm piece fresh ginger, peeled, finely grated or chopped
  • 2 garlic cloves, finely chopped
  • 42.00 gm salt-reduced soy sauce
  • 36.60 gm oyster sauce
  • 20.00 gm water
  • 100g bean sprouts, trimmed (optional)
  • Cooked jasmine rice, to serve
Instructions:
  • Preheat the wok over high heat for 1 minute to ensure it's sizzling hot. Add 1 tablespoon of oil, swirling it to cover the wok evenly. Heat for 30-60 seconds until a slight haze forms above the oil, indicating it's ready.
  • Cook half of the chicken strips in the wok, stirring frequently, for 1-2 minutes until sealed and cooked through. Place the cooked chicken on a plate and set aside. Heat the remaining oil and repeat the process with the remaining chicken.
  • Heat the remaining oil in the wok over high heat until hot. Stir in the onion and capsicum for 2 minutes. Then, add the broccoli and mushrooms, and stir-fry for another 2 minutes. Finally, toss in the chillies, ginger, and garlic for 1 minute until aromatic.
  • Add the chicken back to the wok along with the soy sauce, oyster sauce, and water. Stir and toss for approximately 1 minute until the chicken and vegetables are evenly coated with the sauce and the vegetables are tender-crisp.
  • Take the wok off the heat and mix in the bean sprouts. Serve right away with the cooked rice.

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