Chicken and Vegetable Stir Fry

    45 minutes

    This is an easy and quick stir fry dish for the whole family using chicken and vegetables; I use carrot, mushrooms and Chinese greens but you can use whatever you have on hand.

    2 people made this

    Serves: 6 

    • 3 tablespoons vegetable oil
    • 4 garlic cloves, thinly sliced
    • 8 spring onions, cut into 3 cm sections
    • 500g chicken boneless chicken thighs, thinly sliced
    • 150g button mushrooms, cut into halves or quarters
    • 1 large or 2 small carrots, sliced into thin rounds
    • 2 cups Chinese mustard greens, cut into 3 cm sections
    • 3 tablespoons light soy sauce
    • 2 tablespoons sugar
    • 2-3 cups chicken stock
    • 3 tablespoons cornflour, mixed with enough cold water to dissolve
    • 1 dash light soy sauce or sugar to taste
    • rice for 6 people

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

    1. In a large wok heat the oil over medium high heat. Add the garlic and fry until fragrant.
    2. Add the spring onions, fry for a minute or two.
    3. Add the chicken, fry until cooked through.
    4. Add the mushrooms, carrots, greens, soy sauce and sugar. Fry until the greens are wilted and all is mixed through.
    5. Add the chicken stock. Bring to a gentle simmer.
    6. Add the cornflour mixture. Stir well until the gravy thickens and gets glossy.
    7. Adjust the seasonings.
    8. Serve over rice.

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