STIR FRIED CHICKEN WITH VEGETABLES
This is a great everyday stir fry that you can use as a guide and substitute the ingredients with whatever you have on hand.
5 oz/150 g
, thinly sliced
, leaves cut from stem and stem cut into 1/4″/1cm sticks
, sliced thinly on diagonal
, cut into 2″/4cm
Handful of bean sprouts
Real Chinese All Purpose Stir Fry Sauce
chilli bean sauce
Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add the chicken and cook until the outside of the chicken turns white (but inside is still pink).
Add the carrots and bok choy stems and stir fry for 30 seconds, then add the sauce, chilli bean sauce and water and cook for 30 seconds to 1 minute until the sauce thickens.
Toss in the bean sprouts and bok choy leaves, give it a quick stir then remove from heat and serve immediately.
Another great recipe by recipetineats.com