So easy to make, this stir-fry recipe will soon become a midweek meal favourite. The peanuts add a lovely bit of crunch, too.
Stir fry
Ingredients
4
servings
-
- 1,1 kg
- 1 pack
- 2
- 1 pack
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Preparation
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.
