We love stir fries – not just because they are nice and easy to cook, but because you can pack loads of veg and (of course!) pair it with gorgeous fluffy rice.
This recipe is adapted from a Donal Skehan recipe – we prefer more sauce so added more sauce ingredients and we leave out the peanut garnish in the original (nut allergy!). Looking at the ingredients, this recipe looks complex, but it really isn’t, it’s so easy and it will impress your family with how packed full of flavour it is!
AuthorHungry PandaCategoryMeatDifficultyAdvancedPlace all the ingredients for the chicken in a bowl. Mix it up so all ingredients are combined and add the chicken pieces and mix through until completely coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Put the ingredients for the sauce into a small bowl and mix together.
Place a large wok or frying pan over a high heat and add in the sunflower oil. When it it’s very hot, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok/pan and rest on a plate/bowl.
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are tender with a little bite to them.
Add the chicken back to the pan, let it warm through and then pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened. If you want your sauce thicker, use some cornflour mixed with a little water to thicken the sauce more.
Serve with fluffy white rice and enjoy!
Ingredients
Directions
Place all the ingredients for the chicken in a bowl. Mix it up so all ingredients are combined and add the chicken pieces and mix through until completely coated. Set aside while you prepare the vegetables and ingredients for the sauce.
Put the ingredients for the sauce into a small bowl and mix together.
Place a large wok or frying pan over a high heat and add in the sunflower oil. When it it’s very hot, add in the chicken and fry until it has a golden brown colour and is cooked through. Remove from the wok/pan and rest on a plate/bowl.
Add the vegetables to the hot wok, adding a little extra oil if required and stir fry until they are tender with a little bite to them.
Add the chicken back to the pan, let it warm through and then pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes until it has slightly thickened. If you want your sauce thicker, use some cornflour mixed with a little water to thicken the sauce more.
Serve with fluffy white rice and enjoy!