Chilli Chicken And Vegetable Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 250 g chicken thigh fillets | ||
| Carrot | 1 Medium | |
| Celery stick | 1 | |
| Pepper red | 1 Small | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Red chilli | 1 Small, finely chopped | |
| Grated ginger | 1/2 Teaspoon | |
| Onion | 1 Small, finley sliced | |
| Light soy sauce | 2 Teaspoon | |
| Oyster sauce | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
Directions
1.
Remove any fat from chicken.
Cut chicken into thin strips, as shown.
2.
Cut carrot, celery and pepper into thin strips, as shown.
3.
Heat oil in wok or large frying pan.
Add garlic, chilli, ginger and onion, stir-fry over high heat for about 2 minutes or until onion is soft.
Stir in chicken and carrot, stir-fry over high heat until chicken is tender.
4.
Add celery and pepper, stir-fry for about 2 minutes or until celery is just tender.
Stir in combined sauces, sesame oil and sugar.
Remove any fat from chicken.
Cut chicken into thin strips, as shown.
2.
Cut carrot, celery and pepper into thin strips, as shown.
3.
Heat oil in wok or large frying pan.
Add garlic, chilli, ginger and onion, stir-fry over high heat for about 2 minutes or until onion is soft.
Stir in chicken and carrot, stir-fry over high heat until chicken is tender.
4.
Add celery and pepper, stir-fry for about 2 minutes or until celery is just tender.
Stir in combined sauces, sesame oil and sugar.
Chef
