Chicken Wok-fry with Corn
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the sauce
- 2 Tbsps Rice wine vinegar
- 2 Tbsps reduced-sodium soy sauce
- 2 Tbsps hot water
- 1 Tbsp Corn starch
- For the stir-fry
- 1 Tbsp Avocado oil
- 2 large, skinless Chicken breasts (diced)
- 2 red peppers (sliced)
- 2 cups canned Sweet corn (drained)
- 2 cups Snap pea
- 2 cups button Mushrooms (sliced)
- 2 cups cooked Long grain rice (to serve)
Preparation steps
1.
For the sauce: Whisk together the vinegar, soy sauce, hot water, and cornflour in a small mixing bowl until smooth. Cover and set aside until needed.
2.
For the stir-fry: Heat the oil in a large wok set over a high heat until hot. Add the chicken and stir-fry for 4 - 5 minutes until golden and almost cooked through.
3.
Add the vegetables, tossing and stirring well. Continue to cook for 2 minutes until starting to soften.
4.
Stir in the sauce and bring to a simmer. Cook until the sauce has thickened and coated the chicken and vegetables.
5.
Spoon into bowls and serve immediately with rice on the side.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
