Chicken Stir-Fry With Summer Vegetables

Chickenstirfry Chickenstirfry
4 people 10 minutes 5 minutes


  • 1 tsp Caster Sugar
  • 2 tbsp Oyster Sauce
  • 1 - Red Pepper Finely Sliced
  • 1 tsp Rice Vinegar
  • 2 - SuperValu Fresh Chicken Fillets Skinned and thinly sliced
  • 1 slice SuperValu Fresh Ginger Peeled and Chopped
  • 2 sprigs SuperValu Fresh Thyme
  • 3 cloves SuperValu Garlic Crushed
  • 2 cloves SuperValu Garlic Chopped
  • 2 tbsp SuperValu Soy Sauce
  • 3 tbsp SuperValu Sunflower Oil
  • 100 ml Water

To Serve

  • 1 - Rice Noodles


  1. Prepare all the vegetables so that they are ready to cook, as stir-fries come together quickly.

  2. In a large bowl, combine 1 tablespoon of sun flower oil
    with 1 teaspoon of corn flour. Add the sliced chicken to the bowl and coat it in the corn flour.

  3. In a second small bowl, combine the water, soy sauce,
    oyster sauce, sugar, rice wine vinegar and the remaining 2 teaspoons of corn flour.

  4. Heat a wok or large frying pan over a medium-high
    heat, until a drop of water sizzles when added. Heat the remaining 2 tablespoons of sun flower oil in
    the wok, then add the garlic and ginger and stir-fry for 30 seconds.Add the chicken and cook for 2
    to 3 minutes, until golden brown. Add the sliced peppers and stir-fry for 1 minute, then toss in the
    spring onions. Pour in the sauce, stirring until it starts to thicken.

  5. Remove the wok from the heat. Transfer the chicken and
    vegetables to a serving bowl and serve immediately with some rice.

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