16 November, 2015

Chicken & Vegetable Stir Fry

Posted in : #healthymumma, Chicken, Main Meal, Marinade, Rice & Noodles on November 16, 2015 by : C4Kkitchen

 

 

 

 

 

 

 

 

Chicken & Vegetable Stir Fry

Serves: 4-6

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 carrots
• 1 large zucchini
• 1 red capsicum
• 1 red onion
• 4 mushrooms
• 1 cup green beans
• 400g hokkien noodles

Stir-Fry Sauce Ingredients:

• 1/4 cup soy sauce
• 1/3 cup C4K Kitchen’s Chicken Stock or store bought stock
• 2 teaspoons arrowroot flour
• 2 teaspoons tablespoon honey
• 2 teaspoons sesame oil
• 1/2 teaspoon rice wine vinegar
• 1 teaspoon lime juice (or lemon juice)
• 2cm piece of fresh ginger
• 2 cloves garlic

 

Method:

• To make the stir fry sauce ingredients place all the liquids in small jar or container with a firm sealing lid
• Add in the finely grated fresh ginger and garlic as well as the arrowroot flour then place on the lid and shake until well combined

• To cook the stir fry start by preparing all the ingredients, thinly slice the chicken and set aside
• Julienne the carrots and thinly slice the onion and set aside
• Julienne the zucchini, thinly slice the capsicum and mushrooms and slice the beans into 2cm lengths and set aside
• Prepare the hokkien noodles as per the instructions on the packet
• Heat 1 tablespoon or peanut oil or rice bran oil in a heavy based frying pan over a medium high heat
• Add in ½ of the chicken and cook for approximately 2 minutes until just sealed, add in 1 tablespoon of the stir fry sauce and cook for a further 2-3 minutes until the chicken is coated and just cooked through, remove from the frying pan into a clean and dry container
• Repeat with the remaining chicken and add to the already cooked chicken
• Heat another tablespoon of oil in the same frying pan and add in the carrots and onion, stir fry for approximately 3-5 minutes until the onion becomes slightly translucent
• Add in the remaining vegetables and stir fry for another 3-5 minutes until the beans start to slightly soften then add in ½ of the remaining stir fry sauce and cook for another 1-2 minutes
• Add back the chicken and all the juices in the container into the vegetables and mix until well combined
• Use tongs to gradually add the noodles in ensuring that your stir well between adding more noodles so that they do not clump together and the ingredients are well mixed through the noodles
• Add in the remaining stir fry sauce dressing and stir fry for another 1-2 minutes to allow the sauce to thicken and coat all of the ingredients and to cook out the flour taste
• Serve topped with some crushed peanuts, optional.

 

Recipe Notes:

• Best served fresh but can be stored covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.