Stir-fry Chicken and Vegetables Recipe

Total Time

55 min

Preparation Time

20 min

Cooking Time

35 min

758

Ingredients (4 Servings)

  • 2 tablespoons peanut oil
  • 6 cloves garlic, minced (divided)
  • 2cm piece of ginger, grated
  • 1 bunch spring onions, diced
  • 1 teaspoon salt
  • 450g boneless skinless chicken breasts, cut into strips
  • 2 onions, thinly sliced
  • 90g sliced cabbage
  • 1 red capsicum, thinly sliced
  • 380g sugar snap peas or snow peas
  • 230ml chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons caster sugar
  • 2 tablespoons corn flour

Directions

  • Heat the peanut oil in a wok or large frying pan. When oil begins to smoke, quickly stir in 2 cloves worth of the minced garlic, the ginger, spring onions and salt. Stir-fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add onions, cabbage, capsicum, peas and 1/2 of the stock and cover.
  • In a small bowl, mix the remaining 1/2 of the stock, soy sauce, sugar and cornflour. Add sauce mixture to wok and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Nutrition

Per serves
  • Protein :- 36.1g
  • Fat :- 2.4g
  • Fiber:-1g
  • Sudium:=286mg
  • Carbohydrates:- 30.1g