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Ingredients
| 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 spring onion | ||
| chopped, or more to taste | |||
| 1 packs pack | peanut peanut | ||
| sesame oil sesame oil | |||
| to drizzle | |||
Stir fry
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0:29
min
(14)
Method
Preparation time: 0:30
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.
