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Chicken and vegetable stir-fry
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Prep Time:
3 minutes
Cook Time:
12 minutes
Total Time:
15 minutes
Whip up a quick and delicious chicken and veggie stir fry for dinner tonight!
Ingredients:
  • 315g (1 1/2 cups) jasmine rice
  • 500g chicken thigh fillets
  • 1 red onion
  • 2 garlic cloves
  • 50g snow pea sprouts
  • 27.30 gm peanut oil
  • 2 tsp grated fresh ginger
  • 1 400g pkt Asian stir-fry vegetables
  • 42.00 gm soy sauce
Instructions:
  • Prepare the rice in a large saucepan of salted boiling water according to package instructions until tender. Drain and cover to retain warmth.
  • While the rice cooks, prepare the chicken by trimming and cutting it into 1cm-thick strips. Slice the onion into thin wedges, crush the garlic, and remove the stems from the snow pea sprouts.
  • In a large wok or frying pan set over high heat, warm 1 tablespoon of oil. Stir-fry the chicken for 3 minutes until golden brown and fully cooked. Transfer to a plate, loosely cover with foil, and set aside.
  • In the wok over medium-high heat, sizzle the aromatic mixture of onion, garlic, and ginger in the leftover oil. Toss in the stir-fry vegetables and cook until they're tender crisp, about 4 minutes.
  • Add the chicken back to the wok, pour in the soy sauce, stir-fry for 1 minute until fully combined and heated. Take off the heat and mix in the snow pea sprouts.
  • Spoon the fluffy rice into individual serving dishes and generously pile the flavorful stir-fry on top.

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