Delicious & Affordable Chicken Stir-Fry - Perfect Weeknight Meal

In less than 30 minutes, this chicken stir fry will be on the table. The best part about stir fries is using any ingredients in your fridge. It’s especially good to use leftovers to avoid wastage. This chicken stir fry is quick, easy and tasty. The Cooking Guild Knives - USE CODE - CHEFJACKOVENS10 FOR 10% OFF ENTIRE ORDER My Chopping Board (Mako Butchers Block) - Mako Wok - Mako Mortar & Pestle - Asoke Ceramics - My Recipes - Instagram - Facebook - TikTok - @chefjackovens?lang=en Luvele Meal Prep Containers - Patreon - Herbs & Spices - Special Thanks To All Patreon Members CJE David Taylor Trip Michael Bent Ed Brett George Crossman Featheredindian Gricelda Gomez Tucker Lutz Will Stanton Aljo Cammo Ken Ontko Angelo D Alpha Leonis Saul Pineda Ohmachi Mark McLane James W Pharo Al Philp Adrian Keevill Jonathan Sanchez Naz Cat Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Dimmy Dennis Houghton Team Aelskling Sacobite Efrain Toledo Nani Maschnick Become A Channel Member - Shout Out To YouTube Members - Patricia Treslove Steed Chedgey Kris P Francesca Jellison Late Andrew Petri Sharon Sharon S P Mine Craft Pro Chicken Stir Fry Ingredients - Stir Fry - 1 1/2 Tbsp (20ml) - Peanut Oil 800g () - Chicken Thigh, Boneless & Skinless, Sliced 1 - Brown Onion, Sliced 1 - Bell Peppers, Thinly Sliced (Any Colour) 1 - Spring Onion (Scallion), Green & White Separated 1 - Broccolini Bunch, Chopped Seasoning To Taste Sauce - 1/4 Cup (60ml) - Chicken Stock 1/4 Cup (60ml) - Light Soy Sauce 1 1/2 Tbsp (30ml) - Rice Wine Vinegar 1 1/2 Tbsp (30ml) - Shaoxing Wine 1 1/2 Tbsp (35g) - Honey 1 1/2 tsp () - Sesame Oil 4 - Garlic Cloves, Minced 20g () - Ginger, Peeled & Minced 1 1/2 Tbsp (17g) - Corn Flour Jasmine Rice - 1 Cup (200g) - Jasmine Rice, Washed  1 1/2 Cups (375ml) - Cold Water  Salt to Taste  Optional Garnish - Sesame Seeds Spring Onion (Scallion) Chilli Method - 1. Add the sauce ingredients into a bowl and whisk together until smooth. Set aside. 2. In a large pan or wok over medium-high heat, add in the peanut oil and stir fry the chicken thigh for 4-5 minutes or until cooked through. Remove the chicken from the pan or wok and leave behind the fat. 3. In the same pan or wok over medium-high heat, add onions and bell peppers and stir fry for 3 minutes or until just softened. Add the carrots and broccoli and stir fry for 4-5 minutes or until tender and al dente. 4. Add the chicken back into the pan or wok with the sauce and stir fry for 2 minutes or until thickened and coated. Remove from the heat. 5. Serve the stir fry with the rice and garnish with sesame seeds, spring onion and chilli. Dig in. 6. Place the rice and water in a saucepan over high heat. Once boiling, reduce the heat to low, cover and cook for 12 minutes, undisturbed. Remove the saucepan from the heat. Leave the lid on for 5 minutes before removing it and fluffing the rice with a fork or spatula. #stirfry #stirfryrecipe #chickenstirfry