Chicken & Vegetable Stir Fry
Recipe byAdam D’Sylva, Everyday Gourmet Christmas
4 person 
Ingredients
- 300g sliced chicken breast/fillet/skinless thigh
- 150g broccoli florets, blanched briefly and plunged into ice water then drained
- 8 baby corn, sliced thickly
- 150g yellow zucchini, roughly cut
- 1 red capsicum, cut into big cubes
- 50g carrots, sliced
- 15 sweetpeas
- 8 fresh button mushroom, halved
- 3 cloves, chopped garlic
- Oil for cooking
- 150ml stock or water
- 1 tbsp cornstarch mixed with 3 tbsp water, for thickening
Seasoning:
- 2 tbsp oyster sauce
- 1 tbsp light soy
- ½ tsp dark soy
- 2-3 small dashes sesame oil
Method
- Heat 3 tbsp oil in a wok and sear the chicken till half cooked, set aside and add a bit more oil if needed.
- Stir-fry garlic till fragrant and add in the chicken and rest of the veg followed by the seasoning. Stir-fry over high heat for 1-2 mins add in some stock or water, cover, and cook for 1 minute.
- Remove lid, adjust seasoning to taste and stir the cornstarch slurry into the simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out to serve with steamed rice.
