Serve your Garlic Chicken Stir Fry over steamed jasmine rice or noodles. The tender chicken, vibrant vegetables and savoury garlic sauce make for a balanced and satisfying meal. Pack leftovers in a lunch box! The flavours blend even more overnight, making it a tasty and convenient option for work or school lunches.
Ingredients:
- 2 tablespoons peanut oil
- 6 cloves of garlic, minced
- 1 teaspoon grated fresh ginger
- 1 bunch of spring onions, chopped
- 1 teaspoon salt
- 1lb boneless skinless chicken breasts, cut into strips
- 2 onions, thinly sliced
- 1 cup sliced cabbage
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
Method of preparation:
In a small bowl, whisk together the chicken stock, soy sauce, white sugar and cornstarch. Set aside.
Heat 1 tablespoon of the peanut oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger and chopped spring onions. Stir-fry for about 1 minute until fragrant.
Add the chicken strips and salt to taste. Cook until the chicken is no longer pink and nicely browned. Remove the chicken from the pan and set aside.
In the same frying pan, add the remaining tablespoon of peanut oil.
Add the thinly sliced onion, sliced cabbage, red pepper and mangetout. Stir-fry for about 3-4 minutes, until the vegetables are softened.
Return the cooked chicken to the pan with the sautéed vegetables.
Pour in the prepared sauce. Stir to coat well.
Cook for a further 2-3 minutes to allow the sauce to thicken and coat the chicken and vegetables.
Serve your garlic chicken stir-fry over steamed rice or noodles.
Garnish with extra chopped spring onions or sesame seeds if desired.
