Chicken and Vegetable Stir Fry

When you need to fix your meal in no time, this stir-fry dish works best. Loaded with fresh vegetables and few calories, this is healthy, tasty and sumptuous. You could pair it with steamed rice or just have it as is.

Here's how it's made.

Ingredients: Marinate the Chicken:

• 300 gms chicken meat. I prefer thigh meat.

• 3/4 teaspoon salt

• 1 tablespoon cooking oil

• 1 teaspoon cornstarch

Preparing the Veggies:

• 60g mushrooms. You could use any type. Either button mushrooms or oyster mushrooms

• 100g broccoli cut into florets

• 30 gms baby corn

• 30 gms red capsicums

• 30 gms green capcicums

• 30 gms yellow capcicums

• 2 medium sized carrots cut into bite sized chunks

• 30 gms snow peas cut into bite sized pieces

• 1 medium sized onion cut into chunks.

• 1 zucchini cut into bite sized chunks

• A bunch of spring onions for garnishing

• 6 cloves of garlic chopped

Making the Sauce mix:

• 2 teaspoon light soya sauce

• 1 1/2 tablespoons oyster sauce

• 1 tablespoon Black bean paste

• 2 tablespoon chinese cooking wine also known as Shaoxing wine

• 1/4 teaspoon ground white pepper

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• 1 tablespoon water

• 2 tablespoon cooking oil for stir-fry

Method:

• Marinate the chicken with all the ingredients mentioned for 30 minutes.

• Blanch the carrots for a minute and broccoli for 3-4 minutes in boiling water. Remove, drain and run in under the cold water to stop the cooking process and keep it aside.

• Prepare the stir-fry sauce by combining all the ingredients mentioned in the sauce mix section except the sesame oil, cornstarch and water.

• Take a wok and add the cooking oil and stir fry the marinated chicken over low to medium heat until golden brown. Remove and keep it aside.

• Now saute the garlic until aromatic.

• Turn on to high heat. Add the pre-cut vegetables and stir fry for a minute or until desired softness is achieved.

• Add the sauce mix.

• Once the vegetables are well combined with the flavored oil and stir fry sauce, add the cooked chicken and saute for another 30-45 seconds.

• In a small bowl, add the cornstarch and water and prepare the slurry.

• Add the slurry to the stir fry vegetables to thicken the sauce.

• Finally, add the sesame oil, stir fry for the last time and dish out.

• Garnish with chopped fresh spring onions and serve with steamed rice.
  

Tip: For vegetarian version, replace chicken with firm tofu. Enjoy people!