Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 18.03 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 125grams bean sprouts, ends trimmed (to garnish)
- 2 baby bok choy, trimmed, quartered lengthways
- 1 small green capsicum, quartered, deseeded, cut into strips
- 1 small red capsicum, quartered, deseeded, cut into strips
- 2 small red chillies, seeded and sliced
- 1tablespoons ginger, grated
- 4 shallots, cut into 3mc lengths
- 1/4 cup oyster sauce
- 2tablespoons lime juice
- 1/2 cup chicken stock
- jasmine rice, steamed (to serve)
- 4 kaffir lime leaves, finely shredded
- 2 garlic cloves, chopped
- 1tablespoons brown sugar
- 1tablespoons vegetable oil
Method
Step 1 of 5
Heat a wok or large non-stick frying pan over high heat.
Step 2 of 5
Add oil to wok. When hot, add red and green capsicum and shallots. Stir-fry for 2 minutes or until tender. Add bok choy and stir-fry for 2 minutes or until just wilted.
Step 3 of 5
Add ginger, garlic and chilli and cook for 30 seconds or until fragrant.
Step 4 of 5
Pour stock, oyster sauce, lime juice, sugar and lime leaves over vegetables and toss until combined. Bring to the boil.
Step 5 of 5
Add chicken to the wok and toss until well combined. Cook for 2 minutes or until heated through. Spoon rice into bowls. Top with chicken stir-fry and bean sprouts. Serve immediately.
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