Chicken & Vegetable Stir Fry

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July 28, 2016 by marksetchfield

P1050842Serves 4, prep time 15 minutes, cooking time 15 minutes

4 chicken breasts cubed
1 tbsp of vegetable oil
2 tbsp of chicken seasoning
1 red onion sliced
2 garlic cloves chopped
Thumb size piece of ginger cut into strips
Salt & pepper
2 tbsp of soy sauce
1 tbsp of sesame oil

10-12 mini sweetcorn
1 red pepper cubed
Handful of green beans & sugar snaps
1 vegetable stock cube

Carton of mixed mushrooms
Handful of coriander stalks (some leaves to serve)
2 red chillies chopped
Place the chicken in a bowl and pour in the oil, sprinkle over the seasoning and add half the chopped garlic, mix so all the chicken is coated. (This can be done before and left to chill). Prepare the vegetables and the other ingredients, keep in bowls close to the wok and hob. Heat some oil in a wok on a high heat. Add the onion, garlic and ginger, season and stir until the onions start to soften, next add the chicken and keep stirring. Then add the soy sauce and sesame oil, stir for a further two minutes then add the rest of the vegetables, add a splash of water and crumble in a vegetable stock cube. Stir for a few more minutes and finally and the mushrooms, these should take a short time to soften, check the vegetables are crisp and turn off the heat. Top with coriander leaves and chopped chilli. Serve with some steamed basmati rice.P1050862GMS_THE_MENU_RETURN

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