Chicken Stir-Fry is cheap, tasty and very easy to prepare. For this recipe, the main ingredients are Hoisin Sauce (this can be replaced with Oyster Sauce), White or Rice Vinegar, Soy sauce and Sesame Oil.

You may also use any other protein you prefer instead of Chicken.

Ingredients:

300g Boneless Chicken ( we are using thighs)

3 Tablespoons Sunflower Oil

Yellow, Red and Green Bell Peppers (1 of each)

1 Red Onion

2 Carrots

1 Cup Beansprouts

Handful Mangetout

You can mix and match your vegetables, use pretty much any thing you want.

For The Chicken

1 Tablespoon Garlic Powder

A Teaspoon Black Pepper

Teaspoon Chicken seasoning or 1 Chicken seasoning cube

3 Tablespoons Cornflour or Corn starch

For The Sauce

6 Tablespoons Hoisin Sauce, substitute for Oyster Sauce

4 Tablespoons Soy Sauce

2 inch Ginger root, grated

5 Garlic Cloves (grated)

2 Tablespoons Sesame Oil

3 Tablespoons Rice or White Vinegar

Preparation:

Season the chicken with the Garlic Powder, Black Pepper and also the Chicken seasoning Cube. Set aside for at least 30 minutes.

After 30 minutes, rub the Chicken with the Cornflour, making sure they’re well coated all over.
We skipped this part as there was no Cornflour available for us to use, so we did not use any. However, it is important to use Cornflour. It helps to improve the texture of the chicken.

Then, mix all the ingredients for the sauce and set aside…

Pour the Sunflower oil into a wok or frying pan. Place on medium heat. When the oil is hot, fry the chicken till golden brown, then remove from the pan and set aside…

Leaving the juice from the chicken in the pan, set the pan back on the hob. Turn the heat up to moderately high. Pour in the Chopped onions and sauté for 2 minutes, making sure to stir continuously…