Its quick, easy and very healthy. One of my best friends cooked up this delicious Stir fry years ago and then gave me the recipe which I now cook at least every two week’s as my family just love it!
Ingredients (serves 4)
- 2 cups rice 250 g chicken breasts, skin off and cut into strips
- 1 teaspoon l vegetable oil
- 1/1/2 cloves garlic, crushed
- 1 onion 1 medium onion, chopped
- Two medium carrots, thinly sliced
- One red capsicum, seeded and diced
- 125gams snow peas, trimmed
- One bunch bok choy, roughly chopped
- 1/2 cup mushrooms, sliced
- Two spoons cornflour
- 1/2 Cup up chicken stock
- Two teaspoon salt-reduced soy sauce
- One teaspoon sweet chilli sauce
- One stick celery, sliced
Method
- Cook rice according to packet instructions.Heat oil in a wok or electric frypan, add chicken and fry until almost cooked. Set, Heat oil in a wok or electric frypan, add chicken and fry until almost cooked. Set,
- Heat oil in a wok or electric frypan, add chicken and fry until almost cooked. Set Heat oil in a wok or electric frypan, add chicken and fry until almost cooked. Set,
- Heat oil in a wok or electric frypan, add chicken and fry until almost cooked. Set, Serve over bed of steaming rice.
- Instead of bok choy, roughly chopped cabbage can be used. It also goes well with rice or egg noodles instead of rice. For a vegetarian alternative use vegetable stock.
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