This is the stir fry I accompanied with my light stir fried rice. The ingredients are objective and you can use whatever you have. The sauce as well, it’s just a guide to help creativity. I do use a lot of ingredients but I happen to buy a lot of ingredients that all build up flavour to make things taste delicious. I’ve attached photos of the veg I used as well as for the sauce so that anyone can see what goes in. This is also great vegetarian. So here goes!
300-400g chicken fillets
200g (~1c) Sliced mushroom, any of your choice
1 rib of celery
½ red pepper
½ yellow pepper
2 small carrots
Runner beans/ mange tout/ sugar snap peas – whichever you like
1/8th head of cabbage
1 thumb sized knob of fresh ginger
Asian Sauce: (none of these measurements have to be exact)
¼ c light soy sauce
½ c (~100mls) water
1 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp sweet chili sauce
1 tbsp. corn flour (corn starch)
1 ½ siracha hot chili sauce (make it as spicy as you’d like)
½ tbsp. rice wine (mirin)
½ tbsp. garlic puree (if you don’t have it just use regular garlic)
½ tsp. dried chili flakes
½ tsp. ground ginger
2 tbsp. vegetable oil for frying
Blend all the seasonings and spices together for the sauce and let sit.
Slice the onion, peppers, celery, ginger, carrot, mushroom, cabbage into whatever sizes you like and set aside.
Slice chicken breasts in small slices for fast cooking, set aside.
Heat the oil in a large skillet or wok, when hot add the chicken and fry till almost cooked through.
Next add all of the vegetables and stir fry in the pan till about 50% soft.
Add the sauce over the veg, if it begins to thicken too much add some extra water.
Cook for 5 minutes and serve over egg fried rice!