Chicken and Peanut Stir Fry

Sizzling: Chicken and Peanut Stir Fry

INGREDIENTS

• 1 Tbsp Garlic Oil
• 1 Chicken Breast, boneless and skinless, large, sliced thinly or diced (or Tofu for a vegetarian option)
• 1 Capsicum, sliced (150g)
• 1 Zucchini, sliced into half moons (200g)
• 1 Carrot, thin slices or half moons (120g)
• 100g Broccoli, florets
• 200g Oyster Mushrooms (fresh or tinned – drained and rinsed)
• 2 Spring Onion, green tops only
• 1/3 C GF Soy Sauce
• 2 Tbsp GF Oyster Sauce
• 2 Tsp White Sugar
• 3 Bird’s Eye Chilli, seeds removed and sliced (more if you like it spicy)
• 100g Roasted, Unsalted, Peanuts
• 1 1/2 C Jasmine Rice
• Water

INSTRUCTIONS

1. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
2. Prepare vegetables and sauces (this is a fast dish so everything needs to be ready to go)
3. Heat garlic oil in a wok over high heat.
4. Add chicken and toss regularly. Note: Throughout this dish, you will need to continue tossing regularly until served.
5. When chicken is half cooked, add the carrots.
6. Once the carrots are almost ready, add the capsicum, zucchini, and broccoli. Cook for a couple of minutes.
7. Add the chilli, mushrooms, spring onions, soy sauce, oyster sauce, and white sugar.
8. Once combined, add the peanuts and stir through.
9. Remove from heat, and serve alongside cooked rice.

ALTERNATIVES

Remove the chicken or switch it out for tofu for a vegetarian option, or pair this with prawns, beef, or pork for alternative meat options.