Quick Oyster Chicken & Veggie Stir-Fry with Rice & Fresh Chilli
This veggie-studded stir-fry bowl is a dinnertime staple for the inner culinary chefs in all of us. With a bowl of fluffy basmati rice and oyster-glazed chicken, what more could you really want?
Prep: 25 mins
Cook: 25 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 20 gr butter
- 1 packet basmati rice
- 1.5 cup water
- 1 zucchini
- 1 packet chicken breast
- 1 bag broccoli & carrot mix
- 1 packet ginger paste
- 1 sachet cornflour
- 1 packet oyster sauce
- 1 brown sugar
- 0.5 long chilli (optional)
Instructions
- • In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek! - • Meanwhile, slice zucchini into half-moons. Thinly slice long chilli (if using).
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken and cornflour.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli & carrot mix, tossing until tender, 6-8 minutes. Season and transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process. - • Return frying pan to high heat with a generous drizzle of olive oil.
• When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Reduce heat to medium, add ginger paste, cook until fragrant, 1 minute.
• To pan with chicken, return veggies and add oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste. - • Divide rice and oyster sauce chicken and veggie stir-fry between bowls.
• Top with chilli to serve. Enjoy!