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Chicken and Vegetable Stir Fry

chicken vegetable stir fryChicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry (140 downloads)

Ingredients (serves 4)

  • 1-2 x cups brown rice, cooked
  • 2 tbsp. peanut oil
  • 500g chicken tenderloins, cut into inch sized pieces
  • 1 x cup mushrooms, finely sliced
  • 1 x capsicum, thinly sliced
  • 1 x carrot, thinly sliced
  • 2-3 x gloves garlic, crushed
  • 1 x red onion, quartered
  • 2 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 1 x cup snow peas, ends removed
  • 1 x cup choy sum, cut into 3 inch long sections
  • ½ x cup cashews

Method

  • Cook the brown rice by following the packet instructions. Drain and set aside.
  • Meanwhile, heat ½ of the oil in a large non-stick fry pan or wok. Add the chicken pieces in batches and cook until golden. Remove from the heat and repeat with the remaining chicken and set aside.
  • Heat the remaining portion of oil in the pan. Add the onion and garlic and sauté for 1-2 minutes or until soft. Add the mushrooms, capsicum and carrot and stir fry for a further 3 minutes. Add the chicken back into the pan along with the soy sauce and oyster sauce. Cook for a further 2 minutes.
  • Finally add the snow peas, choy sum and cashews and cook for 1 minute or until the choy sum has just wilted. Remove from the heat.
  • Immediately serve with a portion of brown rice. Enjoy!

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