#chickenstirfry #stirfryrecipe #chickenandvegetablestirfry
Just showing you how I make my Yummy Chicken and Veggie Stir-fry.
Chicken breast or thighs can be used for this recipe though I prefer thighs as they are juicier and more flavourful.
You can also mix and match your Vegetable choices for this Chicken and Mushroom Stir Fry recipe, you don’t have to go with my choice of veggies.
If you want to incorporate some sauce into the stir fry, add 100ml Chicken Stock just before you add the mushrooms.
FOR THE CHICKEN MARINADE:
1 tbsp Black Pepper
1.5 tbsp Garlic Powder
3 tbsp Cornflour/Cornstarch
1 tbsp Chicken Seasonibg
350g Boneless Chicken (thigh preferably)
STIR FRY INGREDIENTS:
100g Mushroom, Thinly sliced
5 Tablespoons Coconut Oil or any other oil you prefer. I used Chilli and Garlic infused oil
1 each of Yellow, Red and Green Bell Peppers, Thinly Sliced
2 Carrots, Thinly Sliced
1 Medium Onion Sliced
4 tbsp Oyster Sauce (Optional)
3 tbsp Soy Sauce
1 tbsp Sesame Oil
3 tbsp Corn Starch or corn Flour
3 Cloves Garlic Minced
1/2 Inch Ginger Root Minced
1 tbsp Chicken Seasoning
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