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A classic Cantonese-American stir-fry of tender chicken with mushrooms, crunchy water chestnuts, bamboo shoots, sugar snap peas and carrots in a light, glossy garlic and ginger sauce. It’s fresh, quick and packed with vegetables.
Chicken
Stir-fry
1.
Toss the chicken with the garlic powder, onion powder, soy sauce and pepper.
2.
Heat the olive oil in the wok over a high heat. Stir-fry the chicken until golden and cooked through with no pink meat (5–6 minutes). Transfer to a plate.
3.
Add the garlic and ginger and stir-fry for 30 seconds. Add the carrots and stir-fry for 2 minutes, then the mushrooms for 2 minutes.
4.
Add the bamboo shoots, water chestnuts and sugar snap peas, and stir-fry for 2 minutes.
5.
Mix the stock, soy sauce and cornflour, and pour into the wok. Return the chicken and toss until the sauce is glossy and everything is hot (1–2 minutes).
6.
Drizzle with the sesame oil and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze for up to 1 month; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with ½ x 250g pouch cooked brown rice (or 50g dried brown rice), shared between 2.
Cost-saving tips
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