Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.37 dollar
Difficulty level: 0 out of 4
11 Ingredients
Number of servings
4
- 1 2/3 cup chicken stock
- 4tablespoons soy sauce, 2 tbs for broth and 2 tbs for stir fry
- 1tablespoons cornstarch
- 1tablespoons rice wine vinegar
- 400grams chicken breasts, butterfly cut
- 80grams snow peas
- 200grams button mushrooms, washed and sliced
- 80grams bean sprouts
- 1 medium red onion, peeled and finely sliced
- 2 medium fresh chilli, sliced
- 2tablespoons sesame oil
Nutrition per serving
1050kJ / 252Cal
1050 Kilojoules or 252 Calories
12% of daily energy intake*
Protein
5.5grams
Fat
8.9grams
Carbs
10.2grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This mushroom and chicken stir-fry is an Asian inspired dish with crunchy veggies and tender meat. On the table in 30 minutes, this is a go-to midweek meal.
Method
Step 1 of 6
Heat up the stock with 2 tablespooons of soy sauce, cornstarch and vinegar and bring to the boil.
Step 2 of 6
Place the cut chicken into the broth and allow to cook on a simmer for 20 minutes or until the chicken is cooked through.
Step 3 of 6
Allow the chicken to marinade in the sauce while you stir fry your veg.
Step 4 of 6
In a wok or similar pan, fry the rest of the veg in the sesame oil for 8 minutes while tossing occassionally.
Step 5 of 6
Remove the chicken from the broth and tear apart with a fork before adding to the wok with the vegetables.
Step 6 of 6
Stir fry everything together with the last 2 tablespoons of soy sauce for 3 minutes before serving.
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