Chicken & vegie stir-fry
Delicious stir-fried chicken with vegetables served over cooked rice—quick, easy, and packed with flavor using soy sauce and sweet chili!
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Cooking tools:
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- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 2 cups rice
- 1 teaspoon vegetable oil
- 250g chicken breast, skin removed and cut into strips
- 1-2 cloves garlic, crushed
- 1 medium onion, chopped
- 2 medium carrots, thinly sliced
- 1 stick celery, sliced
- 1 red capsicum, seeded and diced
- 125g snow peas, ends and strings removed
- 1 bunch bok choy, or 1 cup of cabbage, roughly chopped
- 2 teaspoons cornflour
- 2 tablespoons reduced-salt soy sauce
- 1/2 cup chicken stock
- 1 tablespoon sweet chilli sauce
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