A colourful chicken and vegetable stir-fry tossed in a glossy soy-ginger sauce, finished with sesame and spring onion — all in the RACO SmartStart Stainless Steel 32cm Covered Wok.
Serves 4
Ingredients
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600g chicken breast or thigh, sliced
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2tbsp peanut or vegetable oil
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1 brown onion, sliced
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2 carrots, cut into matchsticks
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1 head broccoli, cut into small florets
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1 red capsicum, sliced
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1 yellow capsicum, sliced
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150g snow peas, trimmed
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150g shiitake or button mushrooms, sliced
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3 garlic cloves, finely chopped
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2 tbsp fresh ginger, grated
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60ml soy sauce
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2 tbsp oyster sauce
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1 tbsp honey
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1 tsp sesame oil
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1 tbsp cornflour
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80ml water
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3 spring onions, sliced
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1 tbsp sesame seeds
Method
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Make sauce: Whisk soy sauce, oyster sauce, honey, sesame oil, cornflour and water until smooth. Set aside.
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Sear chicken: Heat wok over high heat. Add oil and sear chicken for 4–5 minutes until golden and cooked through. Remove to a plate.
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Cook firm veg: Add remaining oil, onion and carrot. Stir-fry for 4 minutes, then add broccoli and mushrooms and cook for 2 minutes.
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Steam veg: Add capsicum and snow peas with a splash of water. Cover and steam for 2 minutes until crisp-tender.
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Add aromatics: Push vegetables aside. Add garlic and ginger, then stir for 30 seconds until fragrant.
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Combine: Return chicken to the wok. Pour in sauce and toss for 2 minutes until thick, glossy and well coated.
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Serve: Top with spring onions and sesame seeds. Serve over rice or noodles.
Notes
Golden rule of stir-frying: Have everything chopped and the sauce mixed before you turn on the heat — it moves fast once the wok is hot.
Want it spicy?: Add a sliced red chilli or a spoon of chilli-garlic sauce with the aromatics.
To serve: Steamed jasmine rice or tossed through hokkien or udon noodles.
