Recipe Cuisine: Not sure
Theme: Fast & Fab
Fab Friday stir fry
By: Alli Miller
Ingredients
- 1 red capsicum, 1 onion, 1 bunch of broccolini, 1 small carrot, 1 bunch of spring onion, 500g chicken, big handful of cashews
- 2 tbs obento rice wine vinegar, 2 tbs Lee Kum Kee GF soy sauce, 1 tbs fish sauce, quarter cup oyster sauce
- Black and white sesame seeds and chilli to serve
Product used in recipe
- LEE KUM KEE - GLUTEN FREE SOY SAUCE
- OBENTO - RICE WINE VINEGAR
Method
- Chop up all of the veggies and the chicken into small pieces. Add a splosh of sesame oil to a sauce pan, chuck in your veggies, and sauté till cooked through, then remove from the pan. While this is happening pop the rice and quinoa in your trusty rice cooker.
- Add a splish more sesame oil, then add the chicken to the pan, once it starts to brown bung in all of the sauces.
- Once the chicken is cooked through add in the veggies and cashews and mix well. Put the rice and quinoa mix the bowls, add the stir fry, then garnish with chilli and sesame seeds.
