Chicken and veggie stir fry
A 25-minute chicken and veggie stir fry with crisp broccoli, capsicum, and a glossy soy-oyster sauce - an easy weeknight dinner over rice.
Serves 4
15 min prep
10 min cook
Dinner
Ingredients
- 500 g chicken breast
- 1 head broccoli
- 1 red capsicum
- 1 carrot
- 2 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vegetable oil
- 2 cups rice
Method
- Get the rice cooking first. Slice the chicken thinly and chop the vegetables into bite-size pieces.
- Heat half the oil in a wok or large pan on high. Stir fry the chicken in batches until just cooked, then set aside.
- Add the remaining oil, then the garlic, ginger and vegetables. Stir fry 3-4 minutes so they stay crisp.
- Return the chicken with the soy and oyster sauce plus a splash of water. Toss for a minute until coated and glossy.
- Serve over the rice.
Good to know: Swap in whatever vegetables need using up - green beans, mushrooms, baby corn. Prep the vegetables the night before to make this a 15-minute dinner.
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