10 Minute Dish: THAI CHICKEN & VEGETABLE STIR-FRY

Category: 10 Minute Poultry & Meat Dishes
3 minutes preparation time
7 minutes cooking time

Ingredients Serve 4

1 lemon grass stalk

1 large garlic clove

1 cm/ ½ inch piece of fresh root ginger

275g/10oz lean chicken, thinly sliced

30ml/2 tbsp sunflower oil

4 spring onions, chopped

½ red pepper, seeded and sliced

115g/4oz fine green beans

2 carrots cut into matchsticks

Pinch of sugar

30ml/2 tbsp oyster sauce

Crushed peanuts and coriander leaves to garnish

Salt and ground black pepper

Crushed peanuts and coriander leaves to garnish

Preparation:

  1. Thinly slice the lemon grass. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemongrass, ginger and garlic, and stir-fry for 30econds until the garlic is golden and the oil is aromatic.
  2. Add the chicken and stir-fry for 2 minutes. Then add the vegetables; stir-fry for 3 minutes. Until the chicken is cooked and the vegetables are crisp-tender.
  3. Finally stir in the oyster sauce, sugar and seasoning to taste and stir-fry for another minute or two to mix and blend well. Serve at once, sprinkled with the peanuts and coriander leaves.

Rice is the traditional accompaniment.

Source: The Ultimate 30 Minute Cookbook by Jenni Fleetwood

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