Quick Asian Chicken Stir Fry

Quick Asian Chicken Stir Fry

Fast, flavour packed and better than takeaway

Prep: 10 mins

Cook: 10 mins

Serves: 2 to 3

Difficulty: Easy

Ingredients

Main

• 500 g chicken thigh, cut into small cubes
• Half a brown onion, thinly sliced
• Half a green capsicum, thinly sliced
• About 4 tbsp vegetable or canola oil
• A pinch of salt and pepper

Sauce

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp salt
• 1 tsp sugar
• ½ tsp white pepper
• 2 tbsp cornstarch
• ½ tsp grated ginger
• 3 cloves garlic, pressed
• ¼ cup water

Method

1. Add all sauce ingredients to an airtight container. Seal and shake well until combined. Set aside.
2. Heat 2 tablespoons of oil in a pan over high heat. Add onion and capsicum and stir fry for about 1 minute. Remove to a bowl.
3. Add remaining oil to the pan and add the chicken. Season with a pinch of salt and pepper. Stir fry for about 2 minutes until roughly 80 percent cooked.
4. Return vegetables to the pan. Shake the sauce again and pour it over the chicken. Stir fry for about 1 minute.
5. If the sauce thickens too quickly, add water 2 tablespoons at a time until desired consistency is reached.
6. Keep stirring until the sauce lightly coats everything.
7. Serve hot with rice or noodles.

Tips

This stir fry is designed to lightly coat the chicken and vegetables rather than be heavily sauced. If you prefer extra sauce, you can double the sauce ingredients and adjust as needed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to loosen the sauce.