Chicken stir fry

A stir fry is an excellent way to eat lots of crunchy vegetables with plenty of vitamins retaining their original texture and flavour. The preparation might take up some of your time but the cooking time is very short as all the vegetables are sliced thinly, as is the meat and it'll all be cooked in no time.

Every time I prepare this dish, it varies. I open my fridge and use whatever I have available at that moment.

Most of the time I use beef but this time I have used chicken, the taste remains great. It is more easy as you can prepare it in advance and just reheat it during a few minutes in the microwave or oven. A great dish when you have some friends over for dinner, the only remaining thing to do, once they get there, is to cook the rice ;-).

Chicken stir-fry

4 Servings

 
Ingredients:

3 chicken breasts, sliced thinly

2tbsp cornflour, to coat the sliced chicken

1 garlic clove, crushed

1.5cm ginger, grated

chilli flakes to taste
1 tbsp + 1tbsp of vegetable oil

1 carrot, sliced
1/2 courgette, sliced

1/2 yellow onion, sliced

1/2 red bell pepper, sliced

50gr green beans

50gr broccoli florets
50gr white mushrooms

2tbsp dark soy sauce

1tbsp sweet soy sauce

1tbsp sesame oil

1/2 glass of chicken stock, hot

salt and pepper to taste

1. Slice the chicken very thin and coat it with the cornflour

2. Slice all the vegetables bite size

3. Heat 1 tbsp of oil in a large wok and add the garlic, ginger, chilli flakes and chicken while stirring occasionally until the chicken turns slightly golden

4. Remove the chicken from the wok and add the 2nd tbsp of oil in the wok

5. Add courgette, onion, bell pepper, green beans, broccoli and mushrooms to the wok and stir well during 5 minutes

6. Include the already cooked chicken to the vegetables and cook for another minute before adding the 2 different types of soya sauce and sesame oil, stir for another minute

7. Pour in the hot chicken stock and let it boil for another 3 to 4 minutes until the sauce starts to thicken. The stir-fry is now ready to be served immediately.

Enjoy! 

Tip: Serve with steamed basmati rice or fried rice
Tip: The chicken is cut best when it is still slightly frosted