Asian Chicken Stir-fry with Snow Peas

Last night, I wanted to put together a dish that had vegetables in it since I had a lot of veggies–including snow peas that I got at Coles for less than two dollars–and didn’t want them to go to waste.

So I decided to put together an Asian-inspired stir-fry with chicken as the star and colorful ingredients in phenomenal supporting roles. The end result was quite delicious.

Ingredients

  • Half a kilo of cubed chicken breast
  • Three tablespoons of vegetable oil
  • One cup of organic chicken stock
  • Four tablespoons soy sauce
  • Two tablespoons cornflour
  • Four tablespoons of minced garlic
  • One cup chopped fresh mushrooms
  • Two cups snow peas
  • Half a cup of broccoli florets
  • One red capsicum, chopped julien
  • One tablespoon sesame oil
  1. In a measuring cup, combine the chicken stock, soy sauce, and cornflour.
  2. In a large saucepan, sauté the chicken and garlic until the chicken is cooked. Add mushrooms, broccoli, capsicum, and chicken stock mixture. Cook until chicken is cooked through.
  3. Add snow peas, cover the saucepan, and cook about five minutes. Add the sesame oil and stir about a minute, transfer to a large serving bowl, and serve.