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-fry chicken 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
Notes
Variation Use lean pork loin instead of chicken. Try noodles instead of rice.
Serves 4
Preparation time 20 mins
Cooking time 10 mins
