Chicken Quick

Basic chicken and vegetable stir fry

Name: Basic chicken and vegetable stir fry
Yield: 4
Ingredients: 2 tablespoons peanut oil; 3 chicken breast fillets, trimmed, cut across the grain into thin strips; 1 brown onion, cut into thin wedges; 1 red capsicum, deseeded, cut into thin strips; 250g button mushrooms or mushroom caps, sliced; 1 bunch broccolini, cut into 4cm lengths; 2cm piece fresh ginger, peeled, finely grated or chopped; 2 garlic cloves, finely chopped; 2 fresh birdseye chillies, deseeded if desired, thinly sliced; 2 tablespoons salt-reduced soy sauce; 1 1/2 tablespoons oyster sauce; 1 tablespoon water; 100g bean sprouts, to serve; Coriander leaves, to serve; Cooked white rice or noodles, to serve

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For a healthy weeknight meal, you can rely on this basic stir-fry with crunchy bean sprouts, tender chicken and tasty vegies.

2 tablespoons peanut oil
3 chicken breast fillets, trimmed, cut across the grain into thin strips
1 brown onion, cut into thin wedges
1 red capsicum, deseeded, cut into thin strips
250g button mushrooms or mushroom caps, sliced
1 bunch broccolini, cut into 4cm lengths
2cm piece fresh ginger, peeled, finely grated or chopped
2 garlic cloves, finely chopped
2 fresh birdseye chillies, deseeded if desired, thinly sliced
2 tablespoons salt-reduced soy sauce
1 1/2 tablespoons oyster sauce
1 tablespoon water
100g bean sprouts, to serve
Coriander leaves, to serve
Cooked white rice or noodles, to serve

Method

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.
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.
3.

Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic
4.

Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
5.

Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.