20 minutes preparation + 10 minutes cooking
9 serves of vegies in this recipe
2 cups rice
1 teaspoon vegetable oil
250g chicken breast, skin removed and cut into strips
1-2 cloves garlic, crushed
1 medium onion, chopped
2 medium carrots, thinly sliced
1 stick celery, sliced
1 red capsicum, seeded and diced
125g snow peas, ends and strings removed
1 bunch bok choy, or 1 cup of cabbage, roughly chopped
2 teaspoons cornflour
2 tablespoons reduced-salt soy sauce
1/2 cup chicken stock
1 tablespoon sweet chilli sauce
Cook rice following packet directions. While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked. Set aside. Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes. Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes. In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce. Pour into stir-fry and heat through. Serve with rice.
Use lean pork loin instead of chicken. Try noodles instead of rice.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 523 g