CHICKEN AND VEGETABLE STIR FRY
Serves
4
Preparation
30
minutesCooking Time
10
minutesIngredients
Oil for cooking
300 g 300 chicken, sliced
3 cloves 3 garlic, chopped
150 g 150 broccoli florets, blanched briefly and plunged into ice water then drained
8 8 baby corn, sliced thickly
150 g 150 yellow zucchini, roughly cut
1 1 red capsicum, cut into big cubes
50 g 50 carrots, sliced
15 15 sweet peas
8 8 fresh button mushrooms, halved
2 Tbsp 2 AYAM™ Oyster Sauce
1 Tbsp 1 AYAM™ Light Soy Sauce
1/2 tsp 1/2 AYAM™ Dark Soy Sauce
2 2 -3 small dashes AYAM™ Pure Sesame Oil
150 ml 150 stock or water
1 Tbsp 1 cornflour mixed with
3 Tbsp 3 water, for thickening
Method
- Heat 3 Tbsp oil in a wok and sear chicken until half cooked. Set aside and add more oil if needed.
- Stir-fry garlic until fragrant. Add in chicken and rest of vegetables followed by seasoning sauces and oil. Stir-fry over high heat for 1-2 minutes, add in stock or water, cover and cook for 1 minute.
- Remove lid, adjust seasoning to taste and stir cornflour mix into simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out. Serve with steamed rice.
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