Stir frys are one of my favourite go-to dishes when I have a load of veggie odds and ends in the fridge. Stir frys are versatile, and work with pretty much any veggie- making them a Food Waste Avoidance superstar!
They also make quick and easy weeknight dinners – no fuss, no stress, minimal prep and not much cooking time required – tick, tick and tick!
Quick Tip*: I’m not a fan of purple coloured veggies in a stir fry- as they tend to tint the entire stir fry a strange grey-purple colour. Edible of course, but just my preference.
This version is particularly delicious over a bed of rice to mop up all the extra sauce.
Fun tip** Instead of the honey called for below- try a fancy little substitution- using our orange marmalade!
What you need:
(note: Just a guide – feel free to include whatever you have on hand!)
1 skinless chicken breast, cubed
glug olive oil
2 cups broccoli florets
1 red capsicum, sliced
1 carrot sliced
1 brown onion, sliced
2 tsp grated ginger
2 garlic cloves minced
Sauce
1 tsp cornstarch
3 tbs water
1/4 cup chicken stock
3 tbs soy sauce
1 tbs honey*
2 tbs sesame oil
1/2 tsp chilli flakes
*or substitute orange marmalade
Method:
In a bowl, combine cornstarch and water. Add remaining sauce ingredients and set aside.
Add olive oil to a large skillet or wok and heat over high heat.
Add chicken and season with salt and pepper. Once browned on the outside and just cooked, remove and set aside.
Add a little more oil to your skillet and add in all of your vegetables, as well as your ginger and garlic. Stir occasionally and cook until just tender.
Add chicken back into the skillet and pour in your sauce. Stir to combine and bring to the boil
Let boil for one minute then remove from heat.
Serve with rice immediately and enjoy!
