Stir Fry Chicken with Asparagus, Snow Peas and Bell Peppers

 

Ingredients:

Chicken:

300 g chicken thighs, skin removed and cut into strips

1 tbsp grated ginger

5 cloves garlic, chopped finely

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp cornstarch

salt and pepper to taste

1 tbsp sesame oil

1/2 tsp of chili powder, optional

Vegetables:

150 g asparagus, trimmed and cut in half

150 g snow peas, cleaned

1 medium red bell pepper, julienned

1 medium size onion, sliced

3 cloves garlic, chopped finely

1 tbsp grated ginger

salt and pepper to taste

1 tbsp sesame oil

3 spring onions, chopped

Directions:

First Step:

In a medium bowl, mix the chicken with garlic, ginger, oyster sauce, soy sauce, sesame oil, salt and pepper and cornstarch. Mix thoroughly, cover and marinate for 30 minutes. 

Second Step:

In a wok or frying pan, on a medium high heat, put sesame oil, sauté ginger and garlic for 2 minutes, add the sliced onion, mix then add snow peas, asparagus and bell pepper. Season with salt and pepper.Fry for 4 minutes, vegetables must be crispy.Do not over cook. Transfer to a plate and set aside.

Third Step:

In the same wok or frying pan, on a medium high heat, add the marinated chicken. Fry for a couple of minutes, add the marinated sauce and let boil until chicken is cooked. If the chicken is getting dry because of the cornstarch, add half a glass of water, cover and let boil. Chicken must be cooked and saucy before adding the vegetables. Mix for a couple of minutes, making sure that all the vegetables are well coated with sauce. Add chopped spring onions. Season with salt and pepper. Best served with plain rice.