Chicken Wok-fry with Corn
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- 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.
