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Chicken Stir fry

There are many ways to spice up a chicken stir fry. Use any vegetables at hand, add scallions, sliced bell peppers, water chestnuts, mushrooms, carrots in thin matchstick slices, red pepper flakes, or 4 grams chili-paste like sambal olek.
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Servings: 4
Course: Main Course
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 450 gram Chicken Breast
  • 350 gram Stir-Fry Vegetable Blend
  • 1 clove Garlic
Sauce
  • 120 ml/gram water same as 0.5 cup
  • 60 ml/gram Soy Sauce Less Sodium
  • 30 ml/gram Rice Vinegar
  • 4 gram Sugar
  • 4 gram Sesame oil
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Ginger - Spice
  • 4 gram Cornstarch Optional (for thicker sauce)

Method
 

  1. Slice the chicken into thin strips. If using fresh vegetables, chop them into bite-sized pieces. Mince the garlic.
  2. In a small bowl, whisk together the sauce ingredients. If you prefer a thicker sauce, add 4 gram cornstarch to the sauce and mix well.
  3. Heat a wok or large skillet over medium-high heat and spray with non-stick spray.
  4. Add minced garlic, stir-frying for about 30 seconds until fragrant.
  5. Add the vegetables; cook and stir until just tender, about 5 minutes. Transfer vegetables on a plate and set aside.
  6. Add chicken to the pan and cook until just browned, about 2 minutes per side.
  7. Add the vegetables back to the pan and pour the prepared sauce over.
  8. Toss everything together, ensuring that the sauce evenly coats the ingredients. Cook until the chicken is done, approx an additional 2-5 minutes.
  9. Serve the stir fry over cooked rice or noodles. Garnish with sliced green onions and thin matchstick sliced carrots.

Notes