Chicken and Vege Stir-Fry
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1⁄4 teaspoon crushed ginger
- 1 small chili pepper, seeds removed and cut finely (can use dried chili flakes at a pinch)
- 4 small chicken breast fillets, slice into thin strips
- 1 red capsicum, sliced into thin pieces (red sweet bell pepper)
- 6 spring onions, sliced on an angle
- 2 cups broccoli florets
- 1 cup snow peas or 1 cup sugar snap pea
- 1⁄2 small Chinese cabbage, shredded (wombok)
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 1⁄2 cup water or 1/2 cup chicken stock
- 1⁄2 cup cashew nuts
directions
- Heat a wok or large frypan. Add 1 tablespoon of oil and the chicken. Stir-fry quickly until evenly browned. Remove the chicken from the wok and set aside.
- Heat wok. Add the remaining tablespoon of oil, the crushed garlic, ginger and chilli.Cook one minute.
- Add all of the vegetables (except the cabbage) to the wok. Stir-fry for a few minutes. Return the chicken to the wok. Add the soy sauce, honey and water/stock. Bring to the boil. Cover and Cook approx 5 minutes or until the chicken is cooked.
- Add the cabbage and stir-fry another couple of minutes, until the cabbage is wilted down and cooked.
- Serve boiled rice or cooked rice noodles. Sprinkle over the cashews to serve.
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Reviews
-
Made just half of this recipe & used just 1/4 of the smallest chili pepper I could find! Other than that, I used the ingredients as indicated (chose peanut oil over vegetable, used snow peas & chicken stock & a very rounded measure of nuts) & had A VERY TASTY STIR-FRY, something I'd be happy to make again! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free