Chicken and Vegetable Stir Fry

A simple everyday recipe. I had a few vegetables and a pack of chicken which needed to be used and not a lot of time, before my kids came home hungry for lunch. This is my quick-fix recipe, when I am short of time and need hot food in a hurry. I washed and cleaned the rice and put it in a microwave-safe bowl and set it to a 22 minute timer and started chopping the ingredients. This recipe was done just after the rice was done... so give or take 30 minutes from start to finish. It can be made faster, if u chop the ingredients in a food processor.... 

Ingredients:

• 1 onion
• 1 inch piece ginger
• 1 green chilly
• 7 cloves of garlic
• 1 small onion
• 6 baby corn
• half carrot
• 6-10 chicken fillets
• 1 yellow pepper
• A bunch of snow peas
• salt
• pepper
• 1 tsp dark soy sauce
• 1/2 tsp fish sauce
• 1 tsp vinegar
• 2 tsp corn flour dissolved in 1/3 cup of water
• spring onion greens for garnish

Recipe:

• Chop and marinate chicken with soy sauce, fish sauce, vinegar, salt and pepper.
• Chop all the vegetables in bite size pieces. I cut them all into matchsticks.

• Heat 2 tsps oil in a non-stick wok.
• Saute ingredients in this order. First ginger, garlic, chilly, onion.

• Then add marinated chicken cubes, stir them well and keep the heat high.

 

• Once the chicken is browned , lower the heat to medium and add the other vegetables and keep stirring for 3-4 minutes.

• Make a paste of cornflour and water and add it to the wok once the vegetables are done. The cornflour gives a nice coating to the veges. (or u can just add 1/3-1/2 cup of chicken stock)

• Serve hot and garnished with chopped spring onion greens.
• That's it, a quick and healthy meal is ready in under 30 minutes. Serve it with brown or white rice.

Notes:

• To make this dish vegetarian, skip chicken and fish sauce. 
• You can add vegetables of your choice.
• I have made this with broccoli , mushrooms, frozen corn, other coloured bell peppers, too !! 

Serves: 

• 2-3 with accompaniments like rice and soup/salad.