CHICKEN STIR FRY HEALTHY RECIPE RECIPES

Steps:

• In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
• In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
• Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

Steps:

• Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.
• Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.
• Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.