Stir-Fry Chicken

Healthy chicken stir fry starts with boneless, skinless chicken breasts as this has the fewest calories, fat and cholesterol. Adding fresh vegetables, low sodium seasonings and healthy oils can not only benefit your health, but also please your taste buds.

Ingredients

•     1-2 tbsp cooking oil
•     500g skinless and boneless chicken breast
  
•     2-3 tsp minced garlic
•     2 tsp minced ginger
•     1/2 medium red onion (cut into thin wedges)
•     1 bell pepper (sliced)
•     3-4 tbsp reduced soy sauce
•     1- 1 1/2 cups chicken stock (adjust to desired thickness)
•     1 tbsp cornstarch
•     500g vegetables
  
•     1 green onion, sliced
•     60g button mushrooms
•     150g broccoli florets or cauliflower (after cut)
•     70g young corn
•     80g carrots
•     1 tsp sesame oil
•     3 basil leaves or more

Instructions

Pre-Cooking

1. Marinate the chicken with salt and pepper for 15minutes. Set Aside
2. Blanch the carrot for 1 minute and broccoli or cauliflower for 4minutes in boiling water. Drain and Set Aside.
3. Mix light soy sauce, oyster sauce, ground white pepper, salt and sugar. Set Aside.

 Cooking

1. Stir fry the chicken with 2 tbsp of cooking oil over low to medium heat until golden brown. Remove.
2. Saute the garlic and ginger until aromatic. Remove.
3. Add the mushrooms to the pan. Have a few quick stirs.
4. Turn to high heat. Add the remaining ingredients.
5. Add the stir fry sauce.
6. Once the vegetables are well combined with the flavored oil and stir fry sauce, return the cooked chicken and sauteed garlic to the pan.
7. Thicken with cornflour slurry. A mixture of cornstarch and chicken broth.
   
8. Finally, add the sesame oil, mix, and dish out.