Nichols Chicken Stir Fry
A delicious dish that your family will love to eat – simple, quick and easy!
Prep Time: 15 mins
Cook Time: 10 mins.
Serves: 4
INGREDIENTS
- 6 tablespoons peanut oil
- 4 Nichols Chicken Breast Fillets, cut across the grain into thin strips
- 2 small brown onions, cut into thin wedges
- 1 large red capsicum, deseeded, cut into thin strips
- 250g button mushrooms or mushroom caps, sliced
- 1 large bunch broccolini, cut into small 4cm pieces
- 2cm piece fresh ginger, peeled, finely grated or chopped
- 2 garlic cloves, finely chopped
- 2 fresh birdseye chillies, deseeded if desired, thinly sliced (optional)
- 2 tablespoon salt-reduced soy sauce
- 6 teaspoons oyster sauce
- Salt to season
- 8 teaspoons water
- Cooked white rice or noodles, to serve
METHOD
- Heat wok over high heat for about 1 minute. Add around 2 tablespoons of peanut oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half of the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
- Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes.
- Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic.
- Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
- Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.
