Chicken stir fry
500g of chicken breast
Stir fry vegies, like carrots, red and green capsicums, broccoli, beans, cauli,. Zucchini, red onion, etc.
1 pkt of hokkein noodles, or two minute noodles, cooked
2 teaspoons of crushed garlic
1 teaspoon of crushed ginger
Dessertspoon of light soy sauce
1 tablespoon of sweet chillie sauce
1 dessertspoon of garlic soy and honey sauce
Sprinkle of sesame oil
Dash of sweet sherry, { optional]
2 tablespoons of olive or canola oil
2 teaspoons of cornflour
½ cup water
In a medium fry pan heat the oil till hot.
Stir in the chicken strips and cook for a while.
Add the crushed garlic and ginger, and stir fry over the hot plate till all the juice is gone and the chicken is browned all over. Should take about ten minutes or so.
Add the various sauces leaving the cornflour and water.. stir fry for a while and lastly add the water mixed with the cornflour, to make a nice thick sauce. If the sauce is too thick add a bit more water.
Now put this pan aside and in a separate wok, heat extra 2 tablespoon of oil.The heat should be medium to hot.
Stir in the various vegies together with 2 finely sliced cloves of garlic. Cook for two minutes and then cover for about 5 minutes to tenderise the vegies.
However, if you want the vegies to be crisp do not cover it. Stir fry for about 10 minutes or so or till the vegies are done to your satisfaction
Next add the separated hokkein noodles or cooked two minute noodles.
Mix in
2 tablespoons of sweet chillie sauce
1 dessertspoon of light soy sauce
1 tablespoon of smokey b.b.q. sauce
A sprinkle of sesame oil
Mix all together well and serve straight away in a noodle bowl topped with a serve of stir fry chicken.