​

Chicken vegetable stir fry with a light savoury sauce everyone in your family will love!

 

This recipe makes 4 serves

 

Meat

​

6 Chicken thigh fillets or 2 chicken breast cut into bite size pieces

 

Veg

 

Small knob ginger grated optional

5 cloves garlic minced

1 small onion cut into squares

1/2 red and green capsicum cut into squares

1 small carrot cut into half moons

1 cup cauliflower florets

1 cup chopped cabbage

 

Sauce

 

1 tablespoon cornflour

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 teaspoon dark soy sauce optional

2 tablespoons chinese cooking wine optional

1 cup liquid chicken stock

1 teaspoon sesame oil optional

Pinch each of white and black pepper optional

​

Mix all sauce ingredients together in a bowl.

Customise sauce to your like by adding or leaving out optional ingredients.

 

Heat up a large fry pan to a high heat, add a couple tablespoons olive oil.

Add the chicken and cook 5 minutes each side or until you have some nice color happening.

Add the onion, garlic, ginger, carrot, capsicum and cauliflower and Saute for 5-10 minutes or until veg is aldente.

Add the cabbage and Saute 1 minute.

Add in the sauce and bring to a boil, simmer a few minutes or until the sauce reduces and thickens.

 

Serve on its own or accompanied by some jasmine rice and toasted sesame seeds

​