Chicken and Vegetable Stir-fry

Chicken and Vegetable Stir-fry

Ingredients:
1 tablespoon soy sauce
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1 ½ teaspoons sesame oil
600 g chicken thigh fillets, cut in half lengthways, then across the grain into 6 pieces
2 tablespoons peanut oil
1 onion, cut into 16 wedges
150 g snow peas (mangetout), cut in half on the diagonal
250 g bok choy (pak choi)
115 g baby corn, sliced in half on the diagonal
4 tablespoons chopped fresh coriander (cilantro)
2 spring onions (scallions), thinly sliced on the diagonal

Stir-fry sauce
3 tablespoons oyster sauce
3 tablespoons chicken stock
2 teaspoons soy sauce
1 teaspoon corn flour (cornstarch)

Procedure:

1, Mix together the soy sauce, garlic, ginger, and ½ 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.

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

3. 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.

4, Heat the remaining peanut oil in the wok. Add the onion, stir-fry for 2-3 minutes, then add the snow peas, bok choy and baby corn and 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 ice.

Preparation Time: 20 minutes + 2 hours marinating
Cooking time : 20 minutes
Serves 4