Chicken and Vegetable Stir Fry with Oyster Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp Vegetable Oil250 grams Chicken breast, skinless, cut into strips 200 grams Broccolini2 medium Carrots150 grams Mushrooms3 cloves Garlic3 Spring onions, sliced on diagonal400 grams Wombok, coarsely shredded (Chinese Cabbage)2 tbsp Oyster Sauce1 tbsp Light Soy Sauce
Heat half the oil in a wok over high heat.
Stir fry the chicken, for 2-3 minutes then remove from wok and place in bowl, mix well with Oyster sauce and soy, allow to rest.
Heat remaining oil, stir fry broccolini for 2 minutes, then add the carrot cooked another 3 minutes, then move to bowl with chicken.
heat remaining oil, then add the mushrooms, garlic and half the shallots for 2 minutes.
return chicken, brocollini and carrot to wok, add in the wombok, stir frying for another 2 minutes, add a little water if needed. Serve in bowl, with chop sticks, garnished with remaining shallots.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user JACKBQ.
Stir fry the chicken, for 2-3 minutes then remove from wok and place in bowl, mix well with Oyster sauce and soy, allow to rest.
Heat remaining oil, stir fry broccolini for 2 minutes, then add the carrot cooked another 3 minutes, then move to bowl with chicken.
heat remaining oil, then add the mushrooms, garlic and half the shallots for 2 minutes.
return chicken, brocollini and carrot to wok, add in the wombok, stir frying for another 2 minutes, add a little water if needed. Serve in bowl, with chop sticks, garnished with remaining shallots.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user JACKBQ.
Nutritional Info Amount Per Serving
- Calories: 418.8
- Total Fat: 16.6 g
- Cholesterol: 72.5 mg
- Sodium: 866.5 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 7.7 g
- Protein: 39.4 g
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