Dinner on the table in under 35 minutes!
If you’ve had chicken with vegetables at your local Chinese restaurant or at the shopping centre food court, then I’ll show you just how easy it is to make this at home yourself. This stir fry is a lot healthier and nowhere near as oily as what you would if you ordered take-out.
This dish can be on the table in under 35 minutes, including preparing all ingredients. Show the family that you can cook Chinese just as good, if not better, than you local Chinese take-out place. I promise that the whole family will want you to add this as a weekly dinner favourite.
This is a dish I love to make every couple of weeks. It’s the perfect meal when all I feel like is a tasty, healthy and quick dinner. And if you’ve always wanted to try another Asian dish, other than fried rice, this one will be the perfect Asian dish for your cooking repertoire – you’ll wonder why you haven’t tried it sooner!
NOTES: I have been cooking Asian cuisine for 10-15 years now – it’s my absolute favourite food to cook. A stir fry doesn’t take long at all so it’s important to have everything prepared ready to go by the time your wok has heated up.
I used the vegetable steamer for a purpose. The steamer not only keeps more nutrients in the vegetables but steaming the vegetables keeps the colours looking fresher too.
Stir fries don’t take long at all – please have all ingredients cut / measured for when you’re ready to cook.
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RICE FLOUR SUBSTITUTES: plain flour or corn flour.
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BROWN SUGAR SUBSTITUTES: white, coconut or palm sugar.
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Love nuts? Add cashews to the dish just before serving.
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NUT OIL SUBSTITUTES: coconut, canola or sunflower oil.
2 chicken breasts (420 grams), cut into 3cm cubes
½ tablespoon rice flour
½ teaspoon salt
1 head broccoli, cut into florets
2 carrots, sliced
2 tablespoons peanut oil
1 garlic clove, grated or minced
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
½ teaspoon sesame oil
¼ teaspoon ground white pepper
1 teaspoon rice flour
½ cup water
Fluffy white or brown rice
In a bowl, coat the chicken with the rice flour and salt. Set aside until ready to fry.
Mix all sauce ingredients in a measuring jug. Set aside until needed.
Add water to a saucepan with steamer insert and bring to the boil. Steam the broccoli and carrots for 4-5 minutes. Strain and set aside.
While the broccoli and carrots are steaming, heat your wok with the peanut oil on a medium to high heat.
Add the chicken and fry for 1 minute then add the garlic. Fry until fragrant (20-30 seconds). Remove and set aside.
Add the sauce to the wok, allowing to boil away for 3 minutes until slightly thickens.
Add the chicken and vegetables back into the wok, ensuring everything is coated well with the sauce.
Serve immediately with fluffy rice.