JODY’S CHICKEN STIR-FRY FOR FUSSY EATERS

The Sunday Times - - TASTE -

serves 4-6 / prep 10min / cook 10min

750g chicken strips 2 tbsp light soy sauce 1 clove gar­lic, crushed 1 tsp ginger, grated ½ tbsp olive oil 250g baby spinach ½ red cap­sicum, finely

diced 1 small zuc­chini, finely

diced 1 car­rot, finely diced 1 tsp chicken stock

pow­der or chicken salt 1strips Sea­son the chicken with the soy sauce, gar­lic and ginger. Set aside to mar­i­nate while you pre­pare the veg­eta­bles. 2on Heat the oil in a pan medium heat un­til quite hot. Add the chicken and brown. Add the veg­eta­bles and stir-fry for a few min­utes, then sprin­kle the stock pow­der over the dish. 3veg­eta­bles Al­low to cook un­til the are ten­der but not soft. Serve in bowls with cooked rice.

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