Amira's Chicken Stir Fry (updated 04/02/2023)

Serves 4

Chicken:

500g chicken thigh fillets (about 4 – 5), cut into strips

2 tablespoons sweet chilli sauce

1 tablespoon soya sauce 

2 tablespoons oil

Sauce:

1/2 cup tap water

½ teas beef stock powder

1 tablespoon cornflour

1/2  tablespoon soya sauce

1/2  tablespoon runny honey

1/2 tablespoon oyster sauce

1/2 tablespoon plum sauce

Veggies:

1 bunch broccolini, cut in half

A small handful of green string beans, cut in half

1 small zucchini, sliced in rounds (optional)

1 large carrot, sliced in rounds

1 onion, small, sliced

1 capsicum, red, small, sliced

3 cloves garlic, sliced

2 tablespoons oil, extra

Method:

         1. Sauce:  In a medium size jug mix together all the ingredients for the sauce and set aside.

 

     2. In the wok add a little oil and fry separately the onion, capscium, garlic and set aside.

3.  3. Add a little more oil and the carrots and fry till a little cooked, then add the rest of the veggies and cook slightly, then remove and set aside. 

     

     4. Chicken:  Heat a little more oil on medium heat in large frypan, add 1/2 of the chicken with little drizzle of the sweet chilli sauce and a little drizzle of the soya sauce and fry all together until chicken is cooked and caramelized. Set aside in large bowl and repeat with the rest of the chicken.

5. Once all the chicken is cooked, put back in wok, add all the steamed veggies, fried onion, capscium and garlic. Toss all together on high heat.

6. Pour the sauce into the wok over the chicken and veggies, toss and coat all with the sauce, keep stirring until all heated through and thickened.

 Serve with medium grain rice or basmati rice.

Yummy Yum !