Friday, 17 February 2012

Chicken Stir Fry

Everyone loves a good stir-fry...

1 & 1/2 tablespoons peanut oil
500g chicken cut into strips
2 tablespoons crushed garlic
1 teaspoon grated ginger (optional)
1 large brown onion cut into wedges
1 head of broccoli cut into florets
1 red capsicum cut into thin slices
1 long red chilli, deseeded, finely chopped
2 tablespoons GF oyster sauce
small tin of water chestnut slices
2 cups bean sprouts
2 cups snow peas
tin of baby corn or fresh if available

Heat a wok or suitable pan over high heat until hot. Add 2 teaspoons oil. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken.

Add remaining 2 teaspoons oil to wok. Add garlic, ginger, onion and chilli. Stir-fry for 30 seconds. Add capsicum, broccoli, snow peas, corn, water chestnust and lastly bean sprouts and stir-fry for 1-2 minutes.

Return chicken to wok with GF oyster sauce. Stir-fry for 1 minute or until combined. Serve with steamed rice.