Chinese Chicken Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1clove garlic
• 1pcs carrot
• 1pcs onion
• 1pcs pak choy
• 300g free-range chicken thigh fillets
• 50g oyster sauce
• 10g Chinese barbecue seasoning
• 15ml white vinegar
• 10ml soy sauce
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Crush or finely chop the garlic. Halve the carrot lengthwise and thinly slice on an angle. Cut the onion into wedges. Thickly slice the pak choy stems, leaving the leaves whole. Thinly slice the chicken into strips.
3. Step 3 — Make sauce
   Combine the oyster sauce, Chinese barbecue seasoning, garlic, 3 tsp white vinegar and 2 tsp soy sauce in a bowl. Season with pepper.
4. Step 4 — Stir-fry chicken
   Heat 1 tbs oil in a medium deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until golden and cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot and onion for 3-4 mins until softened. Add the pak choy stems and stir-fry for 2 mins or until just tender.
6. Step 6 — Finish stir-fry and serve
   Add the chicken and any resting juices to the stir-fry and toss for 1 min or until combined. Add the sauce and pak choy leaves and stir-fry for a further 1 min or until heated through. Remove from the heat. Fluff the rice with a fork. Divide the rice and chicken stir-fry among bowls to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites