Asian Chicken Stir-fry
Stir-fries are always popular because they’re quick, easy and tasty. This chicken stir-fry fits the bill and can be on the table in under 30 minutes.
Prep time:
Cook time:
Serves:
4
Ingredients
- 2 tsp sesame oil
- 400g chicken breasts, boneless, skinless, thinly sliced
- 1 clove garlic, crushed
- 1 tsp minced ginger
- 100g mushrooms, sliced
- 1/2 red capsicum, deseeded and sliced
- 2 courgettes, sliced
- 1 Tbsp Sinsin Dark Soya sauce
- 2 Tbsp Sinsin Sweet Thai Chilli sauce
- 1/4 cup toasted cashew nuts, chopped (optional)
Tips
If preferred:
1. Replace chicken with beef.
2. Use snow peas in place of courgettes.
Method
1. Heat sesame oil with a dash of oil in a wok or frying pan. Stir-fry chicken in batches over a high heat for approximately 2 minutes, until chicken is golden and cooked. Remove from pan and set aside.
2. Add a little extra oil and stir-fry garlic, ginger, mushrooms, red capsicum and courgettes for 2 minutes. Return chicken to the pan with Sinsin Dark Soya sauce and Sinsin Sweet Thai Chilli sauce and continue to stir-fry for a further 2 minutes. Until chicken is hot and vegetables are tender.
3. Serve over noodles or rice. Garnish with chopped toasted cashew nuts.
