Chicken Veggie Stir-fry

Prep time; 15 mins
Cooking time; 10
Total time; 25 mins

Ingredients

Chicken and vegetables

350g skinless chicken fillet
2 tablespoons olive oil
1 teaspoon garlic
1 teaspoon ginger
1 large carrot
½ red bell pepper
1 cup green beans
1 cup mushrooms
½ cup green onion
¼ cup cashew nuts
Salt and pepper to taste
Sesame seeds for garnish

Sauce

1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger and garlic
1 tablespoon lime juice

Instructions

Mince garlic; grate ginger; squeeze lime

Wash, dry and slice chicken into bite-size strips. Season with 1 teaspoon ginger, 1 teaspoon garlic, salt and pepper to taste

In a small bowl, mix together all the sauce ingredients, put aside

Prepare ingredients; Cut all vegetables into long strips; finely chop spring onion

In a wok over medium high heat, bring 1 tablespoon of olive oil to boil

Add seasoned chicken, cook until well cooked; about 3-4 minutes. (do not overcrowd the pan, if your pan is too small, cook in batches)

Transfer chicken onto a plate, put aside

In the same wok, boil the remaining 1 tablespoon of olive oil over medium high heat. Add carrot and greed beans, cook for a minute or two

Add mushrooms and bell pepper, cook for another one minute (or until vegetables are cooked to your liking)

Return chicken into a wok, mix well

Stir in the sauce mixture

Add cashew nuts and spring onion, cook for another 30 seconds or so

Remove from heat, garnish with sesame seeds, serve immediately

Enjoy

Leave a Reply

Your email address will not be published.