Thai Chicken & Red Pepper Stirfry
4
Serves:Ingredients
500g Tegel Lean & Lite Skinless Thigh Fillets
1 tbsp canola oil
1 red onion, finely sliced
2 tsp crushed garlic
2 tbsp each: finely julienned root ginger, ketcap manis or dark soy sauce, fish sauce (optional)
1 tbsp palm or brown sugar
1 bunch asparagus or 8 thin beans, halved lengthwise
1 red pepper (capsicum) seeded and julienned
1 tbsp canola oil
1 red onion, finely sliced
2 tsp crushed garlic
2 tbsp each: finely julienned root ginger, ketcap manis or dark soy sauce, fish sauce (optional)
1 tbsp palm or brown sugar
1 bunch asparagus or 8 thin beans, halved lengthwise
1 red pepper (capsicum) seeded and julienned
Method
Thinly slice the chicken thigh fillets.
Heat the oil in a large, non-stick wok. Add the onion and chicken and stirfry for 1 minute.
Add the garlic and root ginger and stirfry for another minute.
Stir in the ketcap manis or dark soy sauce, fish sauce and sugar and stirfry until the chicken is just cooked, 3-4 minutes.
Add the asparagus or green beans and pepper and stirfry 1-2 minutes.
Great served with jasmine rice.
Heat the oil in a large, non-stick wok. Add the onion and chicken and stirfry for 1 minute.
Add the garlic and root ginger and stirfry for another minute.
Stir in the ketcap manis or dark soy sauce, fish sauce and sugar and stirfry until the chicken is just cooked, 3-4 minutes.
Add the asparagus or green beans and pepper and stirfry 1-2 minutes.
Great served with jasmine rice.