Chicken and Mixed Pea Stir-fry
1 ½ C jasmine rice
1 T peanut oil
700g chicken breasts, sliced thinly
1 onion, sliced thinly
1 red chilli, seeded, sliced thinly
1 clove garlic
150g sugar snap peas, trimmed
150g snow peas, trimmed
125g fresh baby corn, halved
2 T kecap manis
2 T char siu sauce (bbq soy sauce)
½ C chicken stock
1 T cornflour
2 T lime juice
1 T peanut oil
700g chicken breasts, sliced thinly
1 onion, sliced thinly
1 red chilli, seeded, sliced thinly
1 clove garlic
150g sugar snap peas, trimmed
150g snow peas, trimmed
125g fresh baby corn, halved
2 T kecap manis
2 T char siu sauce (bbq soy sauce)
½ C chicken stock
1 T cornflour
2 T lime juice
Heat half oil and stir-fry chicken in batches until browned, remove. Heat remaining oil and cook onion, chilli, garlic until soft. Add peas and corn until tender. Return chicken and sauces and stock, cook 2 mins or until chicken cooked through. Stir in blended cornflour and juice, cook until sauce boils and thickens. Serve on rice.