Publications
- oil
- 500g chicken, cut into strips
- 1 clove garlic, chopped
- 1 red chilli, chopped
- 500g vegetables such as carrots, mangetout, baby corn and broccoli florets
- 60ml fresh coriander, chopped
- 1 lime, quartered
- 45ml peanut butter
- 4 tomatoes, chopped
- 45ml soy sauce
- 15ml fish sauce
- 5ml brown sugar
- extra peanuts for garnish
1. Preheat your wok. Mix 15ml oil through the chicken and fry at a high temperature until golden brown but still juicy. Spoon out, add a splash of oil to the wok and fry the garlic and chilli for a few seconds.
2. Add the vegetables and stir-fry until aromatic. The vegetables should still be crunchy, not soggy. Sprinkle the coriander over and season with lime juice; spoon out the vegetables and add to the chicken.
3. Add the remaining ingredients to the wok and stir until a sauce forms. Mix the sauce through the chicken and vegetable mixture or serve separately. Serve with steamed white rice or noodles.
