Chicken Stirfry

A classic Asian dish featuring fresh meat and vegetables, combined with simple spices and sauces.

Different vegetables can be substituted as desired. Similarly, the chicken could be substituted with beef. If your goal is weight maintenance, this dish may be served with a small portion: 100 grams (3.5 ounces) of steamed rice.
Ingredients Method
Ingredients
300
grams
chicken breast sliced into thin strips
Handful of raw cashews
2
cloves garlic
5
centimetres
fresh ginger root
1
small chilli
1
carrot
1
large brown onion
1
red capsicum
200
grams
green beans
40
millilitres
vegetable oil
Sauce
2
tablespoons
oyster sauce
1
tablespoon
fish sauce
1
teaspoon
brown sugar
Condiments
Salt and pepper to taste
Method
1.Slice chicken breasts into strips.
2.Coarsely chop vegetables into sticks.
3.Finely chop garlic.
4.Deseed and finely chop chilli.
5.Chop ginger into fine match sticks.
6.Heat half the vegetable oil – 20 millilitres (0.7 US fluid ounces) in the wok on a high heat.
7.Add ingredients – garlic, ginger, cashews and chilli and cook for about 2 minutes, stirring constantly (do not burn).
8.Add chicken strips and cook for further 3 minutes, turning ingredients constantly. Ensure chicken is cooked through.
9.Transfer to a bowl.
10.Heat the remaining oil in the wok and cook vegetables together for 3 minutes, stirring constantly.
11.Add oyster sauce, fish sauce and brown sugar.
12.Return chicken and other contents of the bowl to the wok and turn the whole mix for a further 2 minutes.
13.Serve immediately.
Ideally this should be cooked in a wok over a wok-burner as this gives an even and high heat so that the chicken is cooked through, and the vegetables are heated thoroughly but cooked minimally, retaining their crispness.