Chicken and Veggie Stir-fry

Easy
4 servings
10 serves of veg
15m preparation
10m cooking

Ingredients

2 cups rice
1 teaspoon vegetable oil
250g chicken breast, skin removed and cut into strips
1-2 cloves garlic, crushed
1 medium onion, chopped
2 medium carrots, thinly sliced
1 stick celery, sliced
1 red capsicum, seeded and diced
125g snow peas, ends and strings removed
1 bunch bok choy, or 1 cup of cabbage, roughly chopped
2 teaspoons cornflour*
2 tablespoons reduced-salt soy sauce*
1/2 cup chicken stock
1 tablespoon sweet chilli sauce 

Method

Cook rice following packet directions.
While cooking, heat oil in a wok or large pan and stir-frychicken until almost cooked. Set aside.
Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes.
Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes.
In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce.
Pour into stir-fry and heat through.
Serve with rice.

Alternatives

Use lean pork loin instead of chicken. Try noodles instead of rice.
Can be gluten free with simple swaps such gluten free cornflour and soy sauce.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. may be frozen for up to 3 months.

Equipment List

Chopping board
Large knife
Wok or large non-stick frypan
Small bowl

Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia