Wednesday, 26 November 2014

Stir fry chicken and vegetables

I haven't made this recipe for such a long time but a few days ago I rummaged through through my old recipes and found it again.   It is very versatile and you can use whatever vegetables you have on hand but I like this combination.  It is a fresh tasting stir fry that can be whipped up pretty quick at dinner time - my kind of meal!

Amanda x

Stir fry chicken & vegetables

  • 2 chicken breasts, thinly sliced
  • 1/2 green capsicum or green beans, sliced
  • snow peas
  • 2 cups Chinese cabbage, shredded
  • 2 shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tsp grated ginger
  • 1 Tbspn cornflour
  • 1 cup chicken stock
  • 1 Tbspn oyster sauce
  • 1 Tbspn sherry
1. Stir fry chicken over high heat until cooked through.  Remove from pan & set aside. 

2. Add capsicum, snow peas, cabbage, shallots, garlic & ginger.  Mix together for a few minutes. 

3. Return chicken to the pan.

4. In a jug, add cornflour, oyster sauce & sherry.  Stir to combine & pour into the pan. Stir over medium heat for 1 minute or until sauce starts to chicken.

Serve with rice or noodles.

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