Basic Chicken And Vegetable Stir-fry

By Anneka Manning

Cooking Basic chicken and vegetable stir-fry step by step details? If you are looking cooking tips for Basic chicken and vegetable stir-fry you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

For a healthy weeknight meal, you can rely on this basic stirfry with crunchy bean sprouts, tender chicken and tasty vegies.hanFzNzESoTckwhCTEOaagCecpfVo

All you have to do is throw all your ingredients of Basic Chicken And Vegetable Stir-fry

  1. 2 tablespoons peanut oil (see note)
  2. 3 chicken breast fillets, trimmed, cut across the grain into thin strips
  3. 1 brown onion, cut into thin wedges
  4. 1 red capsicum, deseeded, cut into thin strips
  5. 250g button mushrooms or mushroom caps, sliced
  6. 1 bunch broccolini, cut into 4cm lengths
  7. 2cm piece fresh ginger, peeled, finely grated or chopped
  8. 2 garlic cloves, finely chopped
  9. 2 fresh birdseye chillies, deseeded if desired, thinly sliced
  10. 2 tablespoons salt-reduced soy sauce
  11. 1 1/2 tablespoons oyster sauce
  12. 1 tablespoon water
  13. 100g bean sprouts, to serve
  14. Coriander leaves, to serve
  15. Cooked white rice or noodles, to serve

The instruction how to make Basic Chicken And Vegetable Stir-fry

  1. Heat wok over high heat for about 1 minute (see note). 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 (see note). 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.
  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 (see note).
  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 (see note).
  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.
  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.

Nutritions of Basic Chicken And Vegetable Stir-fry

fatContent: 477.522 calories
saturatedFatContent: 19.5 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 26.2 grams carbohydrates
fibreContent: 7.4 grams sugar
proteinContent:
cholesterolContent: 42.01 grams protein
sodiumContent: 134 milligrams cholesterol

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