Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Chicken and Vegetable Stir-Fry Recipe

Ingredients : Serves 4

1 tablespoon

2 cloves

1 teaspoon

1 1/2 teaspoon

600 g

2 tablespoons

1

150 g

250 g

115 g

4 tablespoons

2

 

Stir fry sauce

3 teaspoons

3 tablespoons

2 teaspoons

1 teaspoon

Soy sauce

Garlic, crushed

Grated fresh ginger

Sesame oil

Chicken thigh fillets, cut in half lengthways, into 6 pieces

Peanut oil

Onion, cut into 16 wedges

Snow peas (mangetout), cut in half on the diagonal

Bok Choy (pak choi)

Baby corn, sliced in half on the diagonal

Chopped fresh coriander (cilantro) leaves

Spring onions (scallions), thinly sliced on the diagonal

 

 

Oyster sauce

Chicken stock

Soy sauce

Cornflour (cornstarch)

Method :
  • Mix together the soy sauce, garlic, ginger and 1/2 teaspoon sesame oil in a non-metallic bowl.

  • Add the chicken and stir to coat well. Cover and marinate in the fridge for 2 hours.

  • In a separate bowl, mix all the stir fry sauce ingredients together until the cornflour is incorporated.

  • Heat a wok over high heat and add 1 tablespoon peanut oil and the remaining sesame oil. When hot, add the chicken in batches and stir fry until just cooked through.

  • Add a little more oil if required. Remove from the wok.

  • Heat the remaining peanut oil in the wok. Add the onion, stir fry for 2-3 minutes, then add the snowpeas, bok choy and baby corn. Stir fry for 3 minutes.

  • Add the stir fry sauce and the chicken with any juices.

  • Stir well and cook for about 3 minutes, or until the sauce has thickened to lightly coat the chicken and vegetables.

  • Remove from the heat, and stir in the coriander and spring onion.

  • Season and serve with rice.

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