Chicken Stir Fry
Serves 4. Smart buy of $20-$25!
500g chicken breast cut into thin slices
1 punnet baby corn
100g green beans, whole or halved
50g snow peas, whole or halved
1 red capsicum, julienned
1 bunch garlic chives, chopped
1 carrot, diced
2 spring onions, chopped
2 cloves of garlic chopped
1 lemon, juiced
3 tbsp soy sauce
1cm piece of ginger, grated
½ fennel, julienned
1 tbsp rice flour
50g AFS Chermoula Spice Rub
1 tbsp sesame oil or olive oil
Serve with steamed rice or noodles
Place sliced chicken into a bowl and marinate with the AFS Chermoula Spice Rub, garlic, ginger, sesame seed oil, as well as a pinch salt and pepper to taste. Let rest for 10 minutes.
In a pan, fry chicken on high heat with oil of choice. Add the carrot and green beans to the pan and cook until slightly tender.
Deglaze pan with lemon juice and soy sauce, and add remaining vegetables. Continue cooking until all vegetables are al dente and chicken is cooked through.
Serve hot with steamed rice or noodles and garnish with a sprinkle of fresh garlic chives.
CHEF ASSIST RECIPE OF THE WEEK
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