Chicken Stir fry
Quick and healthy chicken stir-fry with carrots, corn, and snap peas - ready in under 30 minutes. Perfect for easy dinners or make-ahead lunches!
Ingredients
- 2 chicken breasts or boneless thighs, thinly sliced
- 1 tsp baking soda
- neutral oil
- 1 brown onion, sliced
- 1 carrot, thinly sliced
- 200g babycorn, cut into bite-sized peices
- 150g snowpeas, mangetout (UK)
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 garlic, minced
- 1/2 tsp ginger, minced
- Salt & pepper to taste
Instructions
- Add baking soda to chicken slices for at least 15-20 minutes. Rinse any excess baking soda off and pat dry.
- Combine sauce ingredients into a bowl and heat oil in a pan. Add chicken and cook until brown on each side, remove and set aside.
- Sauté garlic until fragrant, add vegetables in the order of cook time, in this case, carrots first for 2-3 minutes before adding the baby corn then snow peas.
- Add back the chicken and stir fry sauce, toss and mix everything together.
- Serve hot with rice, perfect for lunch or dinner.