Chicken Stiry-fry – a quick fix dinner

This is a really quick and easy recipe, taking only minutes to prepare.  You can substitute beef or pork, even turkey stir fry strips for the chicken.  You can use virtually any vegetables you have at hand – add leafy vegetables only in the last couple of minutes of cooking.

 Serves 4

 600g lean chicken breast or thigh fillets

1 large onion

4 cloves garlic, crushed

1 tablespoon grated fresh green ginger

2 cups fresh vegetables – e.g. carrots, celery, capsicum, zucchini, beans, snow peas

1 dessertspoon oil

¼ cup soy sauce

¼ cup tomato sauce

¼ cup vinegar

¼ cup sweet chilli sauce

1 tablespoon honey

1 tablespoon brown sugar

½ teaspoon chicken stock or water

Cornflour paste – 3 teaspoons cornflour mixed to a paste with approximately ¼ cup cold water (optional)

 Cut the chicken into 8mm wide strips, and cut the onion and other vegetables (as appropriate) into similar strips. 

 Heat the oil in a wok or frying pan and sauté the chicken until it changes colour.  Add the onion and garlic and sauté one minute, then stir in the other vegetables.  Quickly stir in the sauces and vinegar, honey and brown sugar, then stir in the water or stock. 

 Bring to the boil and simmer for 3 minutes or until the vegetables are just tender.  Add any leafy green vegetables such as shredded spinach or silverbeet at this stage.  Cook one minute more, then stir the cornflour paste, if needed, into the simmering mixture.  Add salt and pepper to taste.

 Serve with plain steamed or boiled rice.

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