CHICKEN STOCK STIR-FRY

Another stir-fry for your viewing/reading pleasure. This stir-fry was meant to be a soup, however it appeared throughout the cooking process that I did not use enough stock, hence the stir-fry was born. As I was heading to Melbourne for the weekend for a royal eat-a-thon with my extended family, I decided that a simple vegetable chicken dinner would be a nice detoxing meal before the epic feeding. Super easy to make, add 2 more cups of chicken or vegetable stock to make a soup instead. If you like more sauce, drizzle tamari sauce on top (or soy sauce for you lucky non-gluten intolerance people!).

INGREDIENTS

• 400g chicken breast, cut into even strips
• 1 small carrot, finely chopped
• 100g green beans, trimmed & cut in half
• 1 medium green capsicum, finely chopped
• 2 large garlic cloves, finely diced
• 1 broccoli head, florets & stalks chopped
• 2 cups chicken/vegetable stock 
• 1 teaspoon sesame oil
• Optional- tamari sauce to serve 

COOKING 

1. Heat oil in a large wok over medium heat, swirling to coat the surface. Add chicken and garlic and cook, stirring frequently, for 4-5 minutes or until chicken is cooked through and no pink colour remains. Add stock and cut up vegetables,  and stir occasionally for 6-7 minutes or until vegetables are tender. 

2. Whilst vegetables are cooking, bring a large pot of water to the boil. Add rice noodles and cook for 2-3 minutes, separating the noodles. Remove from heat when noodles are tender but not soggy and drain well with cold water. 

3. Add drained noodles to the wok and toss with the chicken and cooked vegetables for 1-2 minutes, until all combined. Serve warm, with a drizzle of tamari sauce if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 15 minutes 

x E