For a healthy weeknight meal, you can rely on this basic stir-fry with crunchy bean sprouts, tender chicken and tasty veggies. Chicken breast, cornstarch, soy sauce, garlic, minced, potatoes, onion, bell pepper, carrot, green beans (aka Baguio beans)

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Step 1
Heat wok over high heat for about 1 minute (see note). Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through (see note). Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
Step 2
Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes (see note).
Step 3
Add the mushrooms and broccoli and stir-fry for a further 2 minutes. Add the garlic, ginger and chillies and stir-fry for 1 minute or until aromatic (see note).
Step 4
Return the chicken to the wok with the soy sauce, oyster sauce and water and toss for about 1 minute or until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
Step 5
Remove the wok from the heat, toss through the bean sprouts and serve the stir-fry immediately with cooked rice or noodles.


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