Simple Chicken Stir-fry. If you are looking for quick and easy weeknight dinners, and I mean, who isn't? This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well.
Fresh ginger and garlic add a little kick, which is balanced with brown sugar.
This is a meal right here y'all!
When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender.
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If you are looking for quick and easy weeknight dinners, and I mean, who isn't? This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well.
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Ingredients requirements for Simple Chicken Stir-fry:
- Require 1 - chicken breast, cut into short strips.
- Need 1 tbsp of hazelnut oil.
- Provide of Ground black pepper.
- Give 1 tbsp cold-pressed rapeseed oil.
- Prepare 2 cloves for garlic, chopped.
- You need 1 fresh red chili, sliced (I leave the seeds in but that’s optional).
- You need 1 tsp of ginger purée.
- Require 2 of spring onions, sliced diagonally.
- Need 1 for red onion, sliced.
- You need 1 red pepper, sliced.
- Give 80 g of sweet corn.
- Give 30 g - cup mushrooms, sliced.
- Provide 30 g - chestnut mushrooms, sliced.
- Require 50 g for mange tout.
- Give 50 g tender-stem broccoli.
- You need 1 carrot, sliced into thin batons.
- Prepare 1 tbsp of soy sauce (I use Pearl River Bridge dark) of a flavour you like.
- Require 1 (120 g) packet black bean sauce.
- You need 300 g ready-to-wok noodles.
- You need - Fresh coriander, chopped.
Remove cooked mushrooms and broccoli from the pan and set aside. An easy weeknight chicken stir fry recipe. Behold, a most delicious and simple chicken stir-fry from round the world. Even my one-year old loves it.
Simple Chicken Stir-fry how to cook:
- Mix the hazelnut oil and pepper in a bowl. Roll the chicken strips in the marinade to cover, then set aside..
- Heat the rapeseed oil medium-high in a wok and fry the garlic, chili and ginger purée for 1 minute..
- Add the chicken strips and cook for 2-3 minutes, tossing or gently turning, until beginning to go golden..
- Add all the vegetables and cook for around 4 minutes, tossing or turning, until vegetables are al dente..
- Add the noodles, soy sauce and black bean sauce, toss, turn or stir to mix well and cook for a further 2 minutes or until the chicken and vegetables are cooked..
- Serve immediately onto warmed plates, sprinkling on some coriander..
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