FAMILY RECIPE: Crunchy Vegetables & Chicken Stir Fry

By F.C

My family just can’t get enough of this tasty Asian inspired recipe. Try it out this weekend.

You’ll need
2 big boneless chicken breast (cut into bite sizes)
2 bell pepper (yelllow and red, chopped)
1 large onion (chopped)
300 g broccoli (chopped into bite sizes)
250 g sweet pineapple (chopped into bite sizes)
3 garlic cloves – minced
2 tbsp oyster sauce
3 tbsp soya sauce
1 tbsp mirin (optional)
1 tbsp seasoning
3 tbsp oil
100 g snow peas
2 tbsp oil
1 tsp ginger paste
100 g mushrooms (chopped into bite sizes)

How to prepare

In a large bowl mix seasoning and chicken together. Pour oil into a deep frying pan and allow to heat up on high heat. Fry chicken in hot oil until fully cooked and brown, take them out and set aside.
In the same hot pan, pour in 2 tbsp oil and add your garlic and ginger. Let it fry for about 45 seconds to 1 minute and add all the vegetables, except the pineapple. Stir everything up evenly and leave to cook for 2-3 minutes.
In the mean time, add the sauces together in a small bowl (mirin, soy and oyster sauce).
Add the mixed sauce to the vegetables and stir. Add the chicken and pineapple to the vegetable and stir everything together evenly. Allow to cook for a minute. Serve warm with rice.