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!

Enjoy,
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.