For a healthy weeknight meal, you can rely on this basic stir-fry with crunchy bean sprouts, tender chicken and tasty veggies. Chicken breast, cornstarch, soy sauce, garlic, minced, potatoes, onion, bell pepper, carrot, green beans (aka Baguio beans)
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Heat wok over high heat for about 1 minute (see note). Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through (see note). Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes (see note).
Add the mushrooms and broccoli and stir-fry for a further 2 minutes. Add the garlic, ginger and chillies and stir-fry for 1 minute or until aromatic (see note).
Return the chicken to the wok with the soy sauce, oyster sauce and water and toss for about 1 minute or until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
Remove the wok from the heat, toss through the bean sprouts and serve the stir-fry immediately with cooked rice or noodles.