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Thai Chicken and Vegetable Stir-Fry

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Serves: 4
1 piece lemon grass (or the rind of 1/2 lemon), cut in thin slices
1 cm / 1/2 in piece of fresh root ginger
1 large garlic clove
30ml / 2 tbsp sunflower oil
275g/ 10 oz lean chicken, thinly sliced
1/2 red pepper, seeded and sliced
1/2 green pepper, seeded and sliced
4 spring onions, chopped
2 medium carrots, cut into matchsticks
115g / 4 oz fine green beans
30ml / 2 tbsp oyster sauce
pinch sugar
salt and black pepper
25g / 1oz / l/4 cup salted peanuts, lightly crushed, and coriander leaves, to garnish
cooked rice, to serve

Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown.

Add the chicken and stir-fry for 2 minutes. Then add the vegetables and stir-fry for 4-5 minutes, until the chicken is cooked and the vegetables are almost cooked. Make this speedy dish a little hotter by adding more fresh root ginger.

Finally stir in the oyster sauce, sugar and seasoning to taste and stir-fry for another minute to mix and blend well. Serve at once, sprinkled with the peanuts and coriander leaves and accompanied with cooked rice.

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