Chicken, Snow Pea and Corn Stir-Fry

    Chicken, Snow Pea and Corn Stir-Fry

    10saves
    20min


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    This crunchy, refreshing stir-fry is just what you need for a midweek meal — it can be on the table in under 30 minutes from when you walk through the door. The corn provides carbohydrate, so you don't even need to cook rice or noodles.

    Ingredients
    Serves: 4 

    • 1 tablespoon oyster sauce
    • ¼ cup (60 ml) diluted salt-reduced or homemade chicken or vegetable stock (recipes on this website)
    • ¼ cup (60 ml) vegetable oil
    • 1 tablespoon black mustard seeds
    • 8 spring onions, thinly sliced
    • 3 large garlic cloves, crushed
    • 400 g chicken breast fillets, cut into thin strips
    • 200 g snow peas
    • 310 g can corn kernels, drained and rinsed
    • 1 tablespoon sesame seeds
    • 2 tablespoons chopped fresh coriander

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the oyster sauce and stock together in a small bowl, then set aside.
    2. Heat a wok or large frying pan over a high heat, add 1 tablespoon of the vegetable oil and heat until it is very hot. Add the mustard seeds and stir-fry them for 10–15 seconds until they crackle and ‘jump’.
    3. Immediately add the remaining oil, spring onions and garlic and stir-fry for 1 minute. Add the chicken and continue stir-frying for a further 2 minutes.
    4. Add the snow peas to the wok and stir in the reserved oyster sauce mixture. Continue stir-frying over a high heat for about 3 minutes until the chicken is cooked through and the snow peas are just tender to the bite.
    5. Add the corn and stir around for 2 minutes or until warmed through. Sprinkle with sesame seeds and snip fresh coriander leaves over the top just before serving.

    VARIATIONS

    *Vary the vegetables as much as you like. Try small broccoli florets, thickly sliced flat mushrooms or sliced red or green capsicums.
    *Supermarkets sell a variety of bottled, ready-to-use, stir-fry sauces, which are useful to have in the cupboard. If you use one, omit the oyster sauce and stock.

    EACH SERVING

    1½ portions vegetables

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