Chicken stir fry

Chicken stir fry

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
1 tbsp vegetable oil
1 tbsp sesame oil
1kg boneless, skinless chicken breast, cut into 1cm pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2-3 carrots, thinly sliced
1 red pepper, chopped
150g onion, diced
1 (225g) tin sliced water chestnuts, drained
240ml chicken stock
60ml hoisin sauce
1 tbsp soy sauce
1 tsp powdered ginger
2 tbsps cornflour
Serving suggestion: hot, cooked rice noodles
1) In a large skillet, heat the oils over medium-high heat.

2) Add the chicken and cook for 4-5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.

3) In a small bowl, combine stock, hoisin sauce, soy sauce, ginger and cornflour.

4) Add sauce to chicken mixture and bring to a boil over medium-high heat.

5) Reduce heat to medium to medium-low, and simmer for 4-5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

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