Chicken Stir-Fry
Servings 4
Prep time
30 minsCook time
15 minsTotal time
45 minsIt’s a good idea to have one great Chinese stir-fry dish in your repertoire—and you’d have to travel far to find a stir-fry that betters this one.
Ingredients
Method
- In a bowl, combine rice wine, cornflour and soy sauce. Add chicken and stir to evenly coat. Set aside for up to 30 minutes. Prepare all vegetables and have them ready beside the stove.
- In a wok (with a lid), heat oil until starting to smoke. Add marinated chicken and cook, stirring constantly and moving chicken up the sides of the wok, until no longer pink. Remove chicken from wok and keep warm.
- Add a bit more oil if needed then stir-fry ginger, capsicum, mushrooms and asparagus for 2 minutes over high heat. Add a splash of water, then cover with lid to let the steam cook the vegetables for a few minutes. Return chicken to wok and add snow peas and sesame oil. Cook for just a few minutes to reheat the chicken, checking that it’s cooked properly.
- Season to taste with salt and pepper then serve immediately.
Simon says ...
Serve with rice or rice noodles. A sprinkling of toasted cashews adds a delicious crunchy finish.
Try broccolini instead of asparagus. Chop and change the vegetables you use to suit the season.
Don’t worry if you don’t have a wok, you can still create a good stir-fry in a frying pan—just make sure it’s smoking hot.