Peppered Chicken Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs carrot
• 1pcs red onion
• 1clove garlic
• 1bunch coriander
• 300g free-range chicken breast fillet
• 50g oyster sauce
• 10ml sesame oil
• 10g pepper and garlic seasoning
• 15ml soy sauce
• 30ml 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
   Meanwhile, cut the capsicum into small chunks. Quarter the carrot lengthwise and thinly slice. Cut the onion into thin wedges. Crush or finely chop the garlic. Finely chop the coriander, including the stems. Thinly slice the chicken into strips.
3. Step 3 — Make sauce
   Combine the oyster sauce, sesame oil, 1½ tsp pepper and garlic seasoning* and 1 tbs soy sauce in a bowl.
4. Step 4 — Stir-fry chicken
   CHICKEN OPTION Heat 1 tbs oil in a large frypan over high heat until very hot (stir-fry is best with hot, fast cooking; get the pan very hot before adding the chicken and stick to the short cooking time). Stir-fry the chicken for 2-3 mins until browned. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat until hot. Stir-fry the capsicum, carrot and onion for 4-6 mins until almost tender. (Add 1 tbs water if the pan is getting too dry; this creates steam and helps the vegetables cook without burning, or without the need for more oil.) Add the garlic and stir-fry for 30 secs or until fragrant.
6. Step 6 — Get ready to serve
   Add the sauce and coriander to the vegetables and cook, stirring, for a further 1 min or until the vegetables are tender. Add the chicken and any resting juices and stir to combine. Remove from the heat. Fluff the rice with a fork. Divide the rice and stir-fry among bowls to serve.

Allergens

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