Chicken & Vegetable Stir Fry

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Chicken & Vegetable Stir Fry

Recipe byAdam D’Sylva, Everyday Gourmet Christmas

pax icon 4 person   | time 30 minutes
 

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

  1. Heat 3 tbsp oil in a wok and sear the chicken till half cooked, set aside and add a bit more oil if needed.
  2. 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.
  3. 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.