Prep time: 15 minutes
Cooking time: 7 minutes
Servings: three
Calories: 182 per serving
Ingredients
- 3 tbsp vegetable oil
- 2 chicken breast fillets, cut across the grain into thin strips
- ½ brown onion, cut into thin wedges
- ½ packet baby corn, cut
- ½ stalk carrot, cut into thin strips
- ⅓ packet long beans, cut
- 2 cloves garlic, finely chopped
- 1 fresh chilli, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 cup water
- 1 tbsp corn starch
Method
Step 1: Heat wok over high heat for about 1 minute.
Step 2: Add vegetable oil and swirl it around the wok to coat the entire surface. Heat for 30 to 60 seconds until very hot.
Step 3: Add in the chicken strips and stir fry for 1 to 2 minutes or until the chicken is lightly brown. Transfer the chicken onto a plate and set aside.
Step 4: Add in the onion and corn into the wok, and stir fry for 1 minute.
Step 5: Add in the carrot and long beans, and continue to stir fry for 2 minutes.
Step 6: Add in the garlic and chillies, and keep stir frying until aromatic.
Step 7: Add the chicken back into the wok along with soy sauce, oyster sauce, water and corn starch. Toss for about 1 minute until all the ingredients are coated with the sauces and the vegetables are tender crisp.
Step 8: Serve with rice or noodles.
Mums (and dads!), try your hands on this stir fry chicken and vegetables dish and let us know how it goes in the comments below. Or better yet, share with everyone your favourite quick and easy recipe!
