Super Easy Chicken & Vegetable Stir Fry

  A lovely healthy & tasty chicken stir fry that’s choc a bloc with Vibrant, Colourful, Tasty Veggies, Juicy Flavoursome Chicken & Served with Soft Fluffy Brown Rice. This is way quicker to whip up than calling your local Chinese restaurant for a take out. Do you want to know how the chicken you get in your Chinese takeout is always so much nicer than you can make it at home? I’ll let you in on a little secret, it’s called Velveting & it makes the chicken so incredibly tender, succulent, tasty & soft. It’s just a little tiny bit of extra effort on your part but well worth every single bit of it & it’s not at all difficult to do. This serves 4 hungry people at just 11 propoints a serving (just 2pp if following Filling & Healthy) Oh the pure nostalgia of it! This was one of the very first recipes I put up on the facebook blog back in January when I was just starting out. Here’s the Skinny:

For The Chicken:

3 Chicken Fillets Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

Whisk all the ingredients together in a bowl & add in the Chicken Pieces. Toss the Chicken in the mixture to thoroughly coat it, cover & refrigerate for at least 30 minutes or as long as you can in advance.

For The Stir-fry Veggies:
Broccoli Finely Sliced

1 Red Pepper Finely Sliced (I like the sweet Romano peppers use whatever you prefer)

2 Carrots Sliced finely using a vegetable peeler

1 Bunch Spring Onions Roughly Diced Diagonally

1 Large Handful of Fresh Coriander

For The Sauce:

1 Thumb Sized Piece of Ginger

1 Clove of Garlic Crushed

3 Tbsps of Sweet Chilli Sauce

2 Tbsps Oyster Sauce

2 Tbsps Soy Sauce

1 Tsp Chinese 5 Spice

To Serve:

Brown Rice

Prepare your rice according to packet instructions in boiling salted water. Mix all the Sauce ingredients together in a small bowl & set aside. Bring a separate large pot of water to the boil & add all the marinated chicken pieces to the pot a few at a time so they don’t stick. Cook for approximately 6 to 8 minutes, stirring occasionally, until it’s fully cooked through. Take the Chicken out with a slotted spoon or drain in a colander & cover & keep warm if not adding to the Stir Fry immediately. Meanwhile in a hot wok sprayed with spray oil, lightly fry the Broccoli & Red Pepper for approximately 5 minutes to soften. Add in the Carrots & Spring Onion & cook for a few more minutes (about ¾ minutes) until the vegetables are soft. Add in the cooked velveted chicken pieces. Stir through the sauce & cook for a few more minutes until sauce is heated through. Just before serving tear in the fresh coriander. Serve with your cooked fluffy rice & enjoy!

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