Chicken and vegetable stir-fry
(5)
32 min
Stir-frying is a great way to increase the amount of veggies you eat.
Rachel Warren Chadd
27 people made this
Ingredients
Serves: 4
- 2 chicken fillets (skinned and boned breasts), about 350g (12oz) in total
- 2 teaspoons cornflour
- 125ml (4fl oz) chicken stock
- 2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons sunflower oil
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 2 red or green peppers, thinly sliced
- 2 carrots, thinly sliced
- 2 celery sticks, thinly sliced
- 115g (4oz) button mushrooms, sliced
- good pinch of freshly ground black pepper
Method
Prep:20min ›
Cook:12min ›
Ready in:32min
- Dry the chicken fillets with kitchen paper and cut off any fat. Cut each fillet across at an angle into very thin slices.
- In a small bowl, mix together the cornflour, stock and soya sauce. Set aside.
- Heat the oil in a wok or non-stick frying pan over high heat until a piece of pepper sizzles when added to the oil. Add the garlic and ginger and stir-fry for 1–2 minutes or until lightly browned and fragrant.
- Add the chicken slices to the wok and stir-fry for 3–4 minutes or until browned and cooked through. Using a slotted spoon, transfer the chicken to a bowl.
- Allow the oil in the wok to reheat, then add the sliced vegetables and mushrooms. Stir-fry for about 4 minutes or until softened and lightly browned.
- Return the chicken and its juices to the wok and stir in the cornflour mixture. Cook, stirring, until the liquid comes to the boil and thickens slightly. Season with the pepper, then serve.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
3
- 24 May 2011
1
loved it yum quick and easy x - 30 Jan 2013
0
Great! Was a big hit with the children. Easy recipe to follow 😃👍🏾. Will tweak ingredients next time I make it. - 21 Jan 2016
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