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Categories:
olive oil chicken breasts onion garlic fresh ginger red chilies soy sauce green cabbage carrots broccoli florets snow peas bean sprouts shiitake mushrooms sweet chili sauce plum sauce green onions
Viewed: 82 - Published at: 5 years agoIngredients
- olive oil
- 700 g chicken breasts, sliced thinly
- 1 onion, sliced thinly
- 3 garlic cloves, crushed
- 2 teaspoons fresh ginger, grated
- 2 red chilies, chopped finely (add as many or few seeds as you want.)
- 1 tablespoon soy sauce
- 200 g green cabbage, shredded (I used and asian cabbage.)
- 2 small carrots, cut into matchsticks
- 5 broccoli florets, chopped
- 50 g snow peas, trimmed
- 120 g bean sprouts
- 8 dried whole shiitake mushrooms, soaked, sliced thinly
- 3 tablespoons sweet chili sauce
- 3 tablespoons plum sauce
- 2 green onions, sliced thinly
Method
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.
