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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