- 2 tbsp peanut oil or sesame oil
- 3 chicken breast fillets, trimmed and cut across the grain into thin strips
- 1 brown onion, cut into wedges
- 1 red or green capsicum, cut into squares
- 250g button mushrooms or mushroom caps, sliced
- 1 bunch broccolini, cut
- 2cm piece fresh ginger, peeled, grated or finely chopped
- 2 garlic cloves, finely chopped
- 2 fresh birdseye chillies, thinly sliced
- 2 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp water
Unexpected company? Make a stir-fry. Nothing in your fridge but random meat and vegetables? Make a stir-fry. Only have 60 minutes to make dinner, eat it and get the kids to footy practice? Make a stir-fry.
Yes, 'make a stir-fry' should be your answer to everything. Stir frying is quick, easy and can be made with a variety of meats or veggies. It really doesn't get any simpler than that.
1. Heat the wok over high heat for about 1 minute. Add 1 tablespoon of peanut oil and swirl it around the wok, making sure to coat the entire cooking surface and heat for a further 30-60 seconds or until very hot.
2. Add half the chicken strips and stir-fry them for 1-2 minutes or until the chicken is sealed or just cooked through. Transfer the chicken to a plate and set aside. We'll come back to it later.
3. Add about half of the remaining oil to the wok and repeat the process with the remaining chicken strips
4. Add the remaining oil to the wok and heat over high heat until it's hot. Add the onion and capsicum and stir-fry for 2 minutes.
5. Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt (to taste) and stir-fry for another minute.
6. Add the soy sauce, oyster sauce and water and toss for about a minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces.
7. Remove the wok from the heat and serve the stir-fry immediately with cooked rice or noodles, or by itself.
8. Dig in!