Chicken & Vegetable Stir Fry

MAIN_P1050854 copyServes 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

300g of mixed mushrooms
Handful of coriander stalks 
(keeping some leaves to serve)
2 red chillies chopped

FEAT_P1050842 copyMETHOD
Place the chicken in a bowl, 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 beforehand and chilled in the fridge.) Place the remaining ingredients in bowls close to the hob. Heat some oil in a wok over a high heat. Add the onion, remaining garlic, and ginger, then 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 the stock cube.
Stir for a few more minutes and finally add the mushrooms – these will take a short time to soften – and the coriander stalks. Check the other vegetables are crisp, then remove wok from the heat. Top with remaining coriander leaves and chopped chilli. Serve with some steamed basmati rice.

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