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Quick and Easy chicken and vegetable stir-fry

The Dinner Table

We are on a mission to reunite families at the Dinner Table.
Join us at The Dinner Table and to help families reconnect and communicate more effectively.
We want to help families be closer, sharing and loving. The Dining Table is not only an area for eating but a place for gathering, sharing, communicating and where relationships grow.
Here we will share ideas that will help make gathering around the table enjoyable and meaningful for all members of your family and we invite you to share your ideas and what have worked – and not worked for you.

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As we approach Christmas we tend to get busy so here is an easy and nutritious meal the family will enjoy.
INGREDIENTS
  • 2 tbsp canola oil
  • 3  Chicken Breast, trimmed, cut across the grain into thin strips
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, deseeded, cut into thin strips
  • 250g button mushrooms or mushroom caps, sliced
  • 1 bunch broccolini, cut into 4cm lengths
  • 2cm piece fresh ginger, peeled, finely grated or chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh chillies, deseeded if desired, thinly sliced
  • 2 tbsp salt-reduced soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp water
  • 100g bean sprouts, to serve
  • Coriander leaves, to serve
  • Cooked white rice or noodles, to serve

INSTRUCTIONS

Step 1

Heat wok over high heat for about 1 minute. Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.

 

Step 2

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

 

Step 3

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

 

Step 4

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.

 

Step 5

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

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