Recipe for quick and easy Stir Fry Chicken with carrots, peppers and broccoli

4 skinned chicken breasts, sliced 1cm thick against the grain
1 T (15ml) cornflour (maizena)
1 x 200ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
2 medium onions, peeled and cut into small wedges
2 large carrots, peeled and cut into fine julienne strips
1 red bell pepper, halved, pipped and cut into strips
200g punnet of broccoli
4 courgettes, sliced on the diagonal
Ina Paarman’s Chilli & Garlic Seasoning
canola oil
1 bunch of spring onions, finely sliced on the diagonal

How to
Toss the sliced chicken in a plastic bag with the cornflour and 3 T of the Honey & Soy Sauce and leave to marinate at room temperature while preparing the vegetables.

Bring 1½ cups of water to the boil in a wok or large frypan. Briefly steam-cook each vegetable for 2 minutes, until bright in colour and a little softer. Remove vegetables when done with a slotted spoon and keep on one side. Season the vegetables lightly with Vegetable Spice or with Green Onion Seasoning.

Discard the water. Add 2 T of oil to the wok or pan. Swivel the pan. Lay the chicken strips against the sides of the wok and wait for the one side to be done, before turning the strips with a pair of tongs and cooking the other side. Steak can be stir-fried more vigorously but chicken breast meat needs more TLC.

Remove the chicken to a plate and season with Chilli & Garlic Seasoning.

Add a little more oil to the wok or pan and stir-fry the vegetables in two batches.

Return all the vegetables, the chicken and any juices, to the pan. Add the remaining Honey & Soy Sauce and re-heat for about 2 minutes. Sprinkle spring onions over and serve with rice or noodles.

By: Ina Paarman

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