Wednesday, October 19, 2011

Chicken and Vegetable Stir-fry

Recipe modified.  Original recipe by Family Circle.

Who doesn't love a good stir-fry?  Use whatever vegetables you have on hand and if you have some cashew's, throw some on top with the cilantro.  You can really mix this recipe up in so many ways.

What you'll need
1 tbsp Soy sauce
2 Garlic cloves, crushed
1 tsp Fresh ginger, grated
1 1/2 tsp Sesame oil
2 large Chicken breasts, cut into strips
2 tbsp Peanut oil
1 small Onion, halved and thinly sliced
1 handful Green beans (or snowpeas), trimmed and cut in half
1 Red pepper, thinly sliced
1 small handful Cilantro, roughly chopped
2 Spring onions, thinly sliced

3 tbsp Oyster sauce
3 tbsp Chicken stock
2 tsp Soy sauce
1 tsp Cornstarch

How to
1.  Mix together the soy sauce, garlic, ginger and 1/2 tsp sesame oil in a non-metallic bowl.  Add the chicken and mix well.  Cover and marinate in the fridge for 2 hours.

2.  In a separate bowl, mix all the stir-fry sauce ingredients together until the cornstarch is incorporated.

3.  Heat a wok over high heat and add 1 tbsp peanut oil and the remaining sesame oil.  When hot, add the chicken and stir-fry until just cooked through.  Add a little more oil if required.  Remove from wok.

4.  Heat the remaining peanut oil in the wok.  Add the onion and fry for 2-3 minutes.  Add the green beans and red pepper and stir fry for about 5 minutes.  Add the stir-fry sauce and chicken with any juices.  Stir well and cook for about 3 minutes, or until the sauce has thickened to lightly coat the chicken and vegetables. 

5.  Remove from heat, and stir in the cilantro and spring onion.  Serve with rice.

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