Ginger Chicken Stir-Fry
400 g chicken breast, diced
1 T fish sauce
1-2 t peanut oil or vegetable oil
1 red capsicum, 2 cm diamonds
3 cm ginger
1 celery stick, diagonally sliced
2 shallots, diagonally sliced
1 carrot, thinly sliced
1 red chilli, sliced (optional)
100 g bean sprouts
1 T oyster sauce
2 t cornflour
¾ C cold chicken stock or water
White pepper
1 T fish sauce
1-2 t peanut oil or vegetable oil
1 red capsicum, 2 cm diamonds
3 cm ginger
1 celery stick, diagonally sliced
2 shallots, diagonally sliced
1 carrot, thinly sliced
1 red chilli, sliced (optional)
100 g bean sprouts
1 T oyster sauce
2 t cornflour
¾ C cold chicken stock or water
White pepper
Season chicken with half of fish sauce, stir-fry 1 min on high heat. Add capsicum, ginger, celery, shallots, carrot 2-3 mins. Add chilli, sprouts, oyster sauce, fish sauce 1 min. Add cornflour with stock, stir until thickens and becomes translucent, add pepper to serve.