|1.1 kg kg||chicken chicken|
|1 packs pack||stir fry sauce stir fry sauce|
|stir fry veg mix stir fry veg mix|
|2|| spring onions
(chopped, or more to taste)
|1 packs pack||peanut peanut|
| sesame oil
So easy to make, this stir-fry recipe will soon become a midweek meal favourite. The peanuts add a lovely bit of crunch, too.
- Place chicken in a stockpot with water to cover; bring to a boil and cook until juices run clear, at least 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165° F (74° C). Remove chicken; set aside to cool.
- Remove chicken meat from bone; cut meat into 1/2-inch by 2-inch strips
- Heat up wok or large skillet over high heat. Add chicken, stir fry veg mix; cook and stir until fragrant, for 2 to 3 minutes. Add salt and stir fry sauce. Return to boil; cook and stir until mixture is almost dry, about 3 minutes. Stir in spring onions and cook until sauce is thickened, for 2 to 3 minutes more. Drizzle with sesame oil and peanuts.