Ingredients
¼ cup peanut oil
500g chicken breast
sliced
1 onion
3 cloves garlic
crushed
2 carrots
thinly sliced
1 red capsicum
sliced into thin batons
250ml oyster sauce
2 tbsp soy sauce
2 cups water
2 tsp cornflour
2 shallots
sliced
2 cups bean sprouts
Equipment
- 1 wok
Instructions
- In a hot wok, add peanut oil and fry chicken in two separate batches until golden and set aside.
- Fry onions, garlic, carrots and capsicum together for 3 minutes. Add chicken back into the pan.
- Pour oyster and soy sauce into the pan and toss to coat.
- Stir cornflour into water and add to the pan until sauce thickens (around 3 mins).
- Toss in bean sprouts and serve on noodles or rice garnished with shallots.
Notes
Tip
It’s important with stirfries to have all the ingredients prepped before you start cooking and it’s also ideal to have the table set.
Tip
Serve on noodles or rice.
Variation
Sometimes I like to add the noodles to the pan to be coated in that sauce as well.
Variation
You can add some grated ginger and chilli to spice it up a little.
