Poultry
Chicken Stir Fry
Nikki Biscoe
Ingredients Method
200g chicken strips 100g broccoli 1 onion 1 carrot Handful of mushroom 1 zucchini Handful of peas 1 egg 1 clove of garlic 1 tsp. cumin 2-3 tbsp. coconut oil ½ cup chicken gravy
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Heat wok, add coconut oil and heat for a few seconds until hot. Then, simmer chicken strips. Add vegetables and cook until heated through. Add garlic and cumin, and stir-fry through. Add gravy. Then add egg. Mix through and stir-fry until egg is cooked.
Spicy Chicken Fried Rice
Antonietta Passarello
Ingredients Method
½ x 225g bottle Sichuan spice and chilli stir-fry sauce( or make your own)
700g chicken breast fillets 1 tbsp. peanut oil
1 brown onion, cut into thin wedges
400g packet fresh stir-fry vegetables
250g packet express 90-second brown rice
2 tsp. sesame seeds, toasted
2 green onions, thinly sliced diagonally
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Put aside 2 tablespoons of Sichuan sauce. Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour. Heat half the oil in a large frying pan over medium heat. Cook chicken for 5-6 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Meanwhile, heat remaining oil in a wok over medium-high. Add onion. Stir-fry for 2 minutes. Add vegetables. Stir-fry for 3 minutes or until just tender. Add rice, sesame seeds and reserved sauce. Stir-fry for 1 minute or until rice is heated through. Thickly slice chicken. Serve on rice and sprinkled with green onion.
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