Siripen's Kitchen

Category: Main Courses Stir Fry
Cuisine: Thai
Difficulty: Easy

Yields:

2 Servings

Difficulty:

Easy

Prep Time:

10 Mins

Cook Time:

10 Mins

Total Time:

20 Mins

I know these days people are busy with their work and lifestyles, so spending ages preparing and cooking dinner can be a tiresome. Hence this recipe is great if you are in a rush and it suits all family; quick, easy, healthy and yummy. It goes well with plain rice, egg fried rice or noodles.

Ingredients

1 large Chicken breast (thinly sliced - if you are a vegetarian you can use firm tofu as a substitute or leave out the meat )
2tbsp Oil
1-2 cloves Garlic
1 medium size Broccoli (cut into small florets)
1 Carrot (sliced)
1/2 Red pepper (sliced)
2tbsp Oyster sauce (or a pinch of salt if you are a vegetarian)
1tbsp Maggi seasoning sauce (or light soy sauce)
1tsp Sugar
1tbsp Sesame oil
2pinch Ground black pepper

Instructions

0 /6 Instructions

Step 1

Heat your wok or frying pan, then add the vegetable oil.
Step 2

Add chopped garlic, stir until lightly golden then add the chicken, ground black pepper and light soy sauce. Stir for 2 minutes.
Step 3

Next add the broccoli and oyster sauce. Stir for 1 minute.
Step 4

Add the carrots, stir for another minute. Add a little water so that the pan is not too dry.
Step 5

Lastly add the red pepper and keep stirring until everything is cooked but try not to overcook the vegetables. I think with a stir fry, it tastes best when the vegetables are a bit crunchy.
Step 6

Before dishing up add the sesame oil, just to give it that little extra flavour.