Easy Chicken Stir Fry 😋

Chicken Stir Fry Recipe

700g chicken breast
Slightly less than half a head of cabbage
2 carrots (julienned)
3 spring onion stems
6 garlic cloves minced
Samoan thumb sized ginger (grated or minced)

Marinade:
½ tsp of baking soda
Pinch of salt
2 tbsp oyster sauce
2 tbsp light soy
1 tbsp brown sugar (or any sugar)
Pinch of white pepper
Pinch of salt
Sprinkle of msg (optional)

Stir Fry Sauce

3 tbsp oyster sauce
3 tbsp light soy
1 tbsp Chinese cooking wine (optional but delicious)
2.5 tbsp sugar
1 tbsp sesame oil
Pinch of msg (optional)
3 tbsp water

-Slice chicken breast into thin slices or just small bite sized pieces & place into a large bowl
-Sprinkle over baking soda & stir meat well
-Add all other marinade ingredients, stir, cover in cling wrap & refrigerate while you continue with prep below
-Chop cabbage thinly, julienne the carrots (or thin match sticks), chop & separate the spring onion stems (the thick white-ish parts) from the green. Reserve the green parts for garnish.
-Fine chop the ginger and garlic or just grate them
-Heat 2 pans or 1 large pot with oil to a high heat (I use 2 pans to have more space in the pans)
-Fry chicken meat on high til seared (can be done in batches if you’re serious lol)
-Add a touch more oil & add green onion stem, ginger and garlic, fry 1 min
-Add ⅓ C stir fry sauce & cook for a minute
-Add cabbage, carrots & fry for 2-3mins til vege is slightly softer but not mushy. It will sweat and add liquid to the pan so don’t stresss if it’s looking a little dry
-If you’d like it more saucy add more sauce & cook it a little longer otherwise you can serve on rice at this point. Leaving the vege with some bite to it is nice!
-Serve with spring onion, chilli oil (optional) on rice! K-Mart bowls also optional

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