Stir Fry Chicken and Vegetables

    This recipe is based on a Westernised 'Moo Goo Gai Pan' which is a traditional Cantonese dish. Chicken with a variety of vegetables in a stir fry.

    63 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 125g sliced fresh mushrooms
    • 125g snow peas
    • 1 (300g) tin sliced water chestnuts, drained
    • 125g sliced bok choy
    • 1 pinch salt and black pepper, to taste
    • 1 tablespoon vegetable oil
    • 1 teaspoon minced garlic
    • 1 teaspoon minced fresh ginger root
    • 3/4 cup skinless, boneless chicken breast meat - thinly sliced
    • 1 teaspoon white wine
    • 1/4 teaspoon white sugar
    • 1/4 cup (60ml) chicken stock
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat 1 tablespoon of vegetable oil in a wok or large frypan over high heat. Stir in the mushrooms, snow peas, water chestnuts and bok choy; season to taste with salt and pepper.
    2. Cook and stir until the vegetables are just tender; about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
    3. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
    4. Stir in the chicken and cook until the chicken is no longer pink; about 5 minutes. Add the wine, sugar and chicken stock; bring to a boil.
    5. Dissolve the cornflour in the water and stir into the simmering sauce. Once the sauce returns to a simmer stir until thick and clear; about 30 seconds.
    6. Return the vegetables to the wok and toss until hot and coated with the sauce.

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