Chicken and Vegetable Stir Fry
- 200g skinless, boneless chicken, cut into small pieces
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp dry sherry / Shaoxing wine
- 2 tbsp vegetable oil
- 1 tbsp cornflour
- 2 cloves of garlic, minced
- 100ml chicken stock
- 100g broccoli florets
- 1 large green pepper, cored and cut into quarter inch slices
- 1 courgette, chopped
- 4 spring onions, chopped
Place the soy sauce, oyster sauce, cornflour and sherry or Shaoxing in a medium bowl and whisk to combine. Add the chicken pieces and leave to marinade for 10 minutes.
Heat 1 tbsp of vegetable oil in a wok over a medium/high heat. Add the courgette, pepper, broccoli and garlic and stir fry for 2 or 3 mins, before adding the stock. Simmer for 3-4 minutes, then remove from wok.
Heat the remaining vegetable oil in the wok, and add the chicken along with the marinade. Arrange the chicken in an even layer on the bottom of the wok and leave for 1-2 minutes until golden brown on the outside, then stir fry until it is no longer pink in the middle.
Stir the vegetables back in to the wok, and cook for 3 minutes until the marinade coats all the chicken and vegetables. Sprinkle the spring onions on top and serve with rice or noodles.