Chicken and Mushroom Stir-fry
Thursday July 26, 2012
Chicken, mushroom & pak choy stir-fry with brown rice
Serves 4, prep time 15 mins, cook time 45 mins
3 cups water
1 1/2 cups brown rice
1 tbsp olive oil
1/2 medium red onion, thickly sliced
3 cloves garlic, finely chopped
1 tbsp finely chopped peeled fresh ginger
500g Chicken Breast Fillets, thinly sliced across the grain
150g cup mushrooms, thinly sliced
1 bunch pak choy, quartered vertically
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
1 cup fresh bean shoots
2 spring onions, thinly sliced diagonally
1 tbsp sesame seeds, toasted
For the rice
In a heavy-based, medium saucepan, combine water and rice. Cover and bring to the boil over high heat. Reduce heat to medium low and simmer gently for 35-45 mins, or until water is absorbed
and rice just tender.
Remove saucepan from heat and stand for a few mins, then fluff rice with a fork. Keep warm.
For the stir-fry
Place a wok or large frying pan over high heat. Add oil and when hot after 1 min, add onion and cook for 1 min. Add garlic and ginger and cook for 1 min, until fragrant. Add chicken and cook for 2 mins, stirring constantly, or until just golden brown.
Add mushrooms and cook for 1-2 mins, tossing well, then add pak choy, separating the leaves, and cook for 1 min, or until just wilted.
Add soy sauce, sweet chilli sauce and oyster sauce and toss to coat ingredients well. Toss in bean shoots.
Serve rice on a plate or in bowls and top with stir-fry. Garnish with spring onions and sesame seeds and serve immediately.