Basic Chicken And Vegetable Stir-fry Recipe

Ingredients: – 2 tablespoons peanut oil (see note) – 3 chicken breast fillets, trimmed, cut across the grain into thin strip – 1 brown onion, cut into thin wedge – 1 red capsicum, deseeded, cut into thin strip – 250g button mushrooms or mushroom caps, sliced – 1 bunch broccolini, cut into 4cm length – 2cm piece fresh ginger, peeled, finely grated or chopped – 2 garlic cloves, finely chopped – 2 fresh birdseye chilies, deseeded if desired, thinly sliced

– 2 tablespoons salt-reduced soy sauce – 1 1/2 tablespoons oyster sauce – 1 tablespoon water – 100g bean sprouts, to serve – Coriander leaves, to serve – Coles White Medium Grain Rice, to serve

Heat a wok over high heat for about 1 minute (see note). Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface.  

Heat for 30-60 seconds or until very hot. Add half of the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through (see note).  

Transfer the chicken to a plate and set aside. Add about half of the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.

Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes (see note).

Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic, and chilies. Season with salt and stir-fry for 1 minute or until aromatic (see note).

Add the soy sauce, oyster sauce, and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender-crisp.

Remove the wok from the heat, toss through the bean sprouts and coriander, and serve the stir-fry immediately with cooked rice or noodles.