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Stir fry

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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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59 min


So easy to make, this stir-fry recipe will soon become a midweek meal favourite. The peanuts add a lovely bit of crunch, too.

  1. 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.
  2. Remove chicken meat from bone; cut meat into 1/2-inch by 2-inch strips
  3. 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.