Easy Chicken Stir Fry Recipe from Loving Esther May Spross from Hervey Bay Queensland Australia. I am the great chef in the Whole Hervey bay Queensland australia. Inspired by Jezreel
Ingredients:
1 tablespoon cornflour (cornstarch)
2 teaspoons finely chopped ginger
2 garlic cloves, crushed
1 small red chilli, finely chopped
1 teaspoon sesame oil
60 ml (1/4 cup) light soy sauce
500 g (1 lb 2 oz) chicken breast fillet, thinly sliced
1 tablespoon peanut oil
1 onion, halved and thinly sliced
115 g (4 oz) baby corn, halved on the diagonal
425 g (15 oz) baby bok choy (pak choi), trimmed and quartered lengthwise
2 tablespoons oyster sauce
60 ml (1/4 cup) chicken stock
Method:
Combine half the cornflour with the ginger, crushed garlic, chilli, sesame oil and 2 tablespoons soy sauce in a large bowl. Add the chicken, toss until well coated and marinate for 10 minutes.
Heat a wok over high heat, add the peanut oil and swirl to coat. Stir fry the onion for 2 minutes, or until soft and golden.
Add the chicken in two batches and stir fry for 5 minutes, or until almost cooked through.
Add the baby corn and stir-fry for a further 2 minutes, then add the bok choy and cook for 2 minutes, or until willted.
Mix the remaining soy sauce and cornflour with the oyster sauce and chicken stock in a small bowl, add to the wok and stir fry for 1-2 minutes, or until the sauce has thickened to coating consistency and the chicken is cooked.
Serve immediately with steamed rice or noodles.
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| Easy Chicken Stir Fry Recipe |
