My solution is to make the Stir fry in 3 parts which can all be made in advance to take the stress out of making a stir-fry. The end result is a perfect stir-fry every time, without the stress! I highly recommend giving this method a try, and once you have mastered it, you can make any type of stir fry using the same format.
Ingredients 300g Chicken thigh - sliced 75g broccoli - small florets 75g brown/red onion - sliced 3 garlic cloves - sliced 100g red capsium - sliced 100g carrot - sliced 4 green tops of spring onions - sliced BiGG Seasoning - Five spice
Stir-Fry Sauce 2 tsp oyster sauce 2 tsp dark soy sauce 2 tsp white sugar 1 heaped tsp corn flour 150ml water 4 white part of spring onions - sliced
Method: Slice up all of your vegetables and place into separate bowls. Cover and microwave the broccoli for 1 minute (no water required just place into a container with nothing else)
Slice up the 300g chicken thigh into thin strips, combine in a bowl with 2 tsp soy sauce, 2 tsp corn flour, and a beaten egg and mix well.
In a medium heat pan add some oil and cook for 5-7 minutes until cooked through then set aside - Clean this pan and have it ready for the final stage.
For the stir-fry sauce start by sweating the sliced garlic and spring onions in a pot for 2-3 minutes until tender Next, pour the stir fry sauce into the pot and heat until thickened (2-3 minutes) - Then set aside - At this stage add 1 heaped tsp of BiGG Five Spice to the sauce.
You should now have the following: 1.Sliced vegetables + microwaved broccoli 2.Cooked chicken 3. Stir-fry sauce thickened and ready
Finishing the stir-fry: Heat up a heavy based pan or wok on medium heat add 10ml oil and start cooking your carrots for 2 minutes tossing/stirring frequently, then add in your onions and capsium and cook for another 2 minutes.
Toss in your broccoli, cooked chicken, spring onion (green part) and the sauce and mix really well (everything should be hot and ready to serve)
Plate up, and sprinkle BiGG Five spice Seasoning!
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