Chicken and Vegetable Stir Fry

Prep time: 30 minutes
Cooking: 10 minutes
Serves: 4

Ingredients

• Oil for cooking
• 300g chicken, sliced
• 3 cloves garlic, chopped
• 150g broccoli florets, blanched briefly and plunged into ice water then drained
• 8 baby corn, sliced thickly
• 150g yellow zucchini, roughly cut
• 1 red capsicum, cut into big cubes
• 50g carrots, sliced
• 15 sweet peas
• 8 fresh button mushrooms, halved
• 2 Tbsp AYAM™ Oyster Sauce
• 1 Tbsp AYAM™ Light Soy Sauce
• ½ tsp AYAM™ Dark Soy Sauce
• 2-3 small dashes AYAM™ Pure Sesame Oil
• 150ml stock or water
• 1 Tbsp cornflour mixed with 3 Tbsp water, for thickening

Method

1. Heat 3 Tbsp oil in a wok and sear chicken until half cooked. Set aside and add more oil if needed.
2. Stir-fry garlic until fragrant. Add in chicken and rest of vegetables followed by seasoning sauces and oil. Stir-fry over high heat for 1-2 minutes, add in stock or water, cover and cook for 1 minute.
3. Remove lid, adjust seasoning to taste and stir cornflour mix into simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out. Serve with steamed rice.

HINT HINT!
Replace Dark Soy Sauce with Sweet Soy Sauce for a sweeter stir fry.

Go fish!
Chicken can be substituted with 500g firm white fish fillets, cut into 2cm chunks.

Recipe from AYAM