Chicken Stir Fry
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 400g skinless chicken breast, cut into strips
- 2 garlic cloves, crushed
- 1 onion, chopped into crescents
- 1 carrot, julienned
- 1 stick celery, sliced
- 1 red capsicum, deseeded and sliced
- 10 snow peas, ends and string removed
- 1 bunch bok choy, chopped roughly
- 2 teaspoons cornflour
- 2 tablespoons reduced salt soy sauce
- ½ cup vegetable stock
- 1 tablespoon sweet chilli sauce
Method:
- HEAT oil in a wok (or large frying pan), add chicken and fry for 5-10 minutes until cooked through. Set aside.
- ADD garlic, onion, carrot, celery and capsicum to the wok and cook for 5 minutes.
- RETURN chicken to the pan, add snow peas and bok choy and cook for a further 2 minutes.
- MIX cornflour and soy sauce in a small bowl to form a smooth paste. Add stock and sweet chilli sauce and mix well. Pour over the chicken and vegetables and stir until heated through and the sauce has thickened.
- SERVE with brown rice and quinoa.
What's Great About It:
This delicious stir fry is packed with a variety of vegetables in different colours, which are all contributing vitamins, minerals, phytonutrients and fibre, essential for good health. Store bought sauces are often full of added sugar and high in salt. See how easy it is to make this stir fry sauce which can be used for a number of different variations of stir fry – swap brown rice for thick rice noodles and any veggies for whatever you have on hand.
