3 free-range chicken breasts, trimmed and cut into thin strips
2 tbsp sunflower oil or vegetable oil
1 onion, cut into thin slices
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
100 grams of button mushrooms, sliced
1 bunch of broccolini, cut into pieces
2 tsp of free ginger, finely grated
2 tbsp salt-reduced soy sauce
2 cloves of garlic, minced
1 tbsp water
Chopped coriander leaves, to serve
50 grams of bean sprouts, to serve
Cooked rice to serve (for a healthier option, choose brown rice)
Step 1: Grab a wok and heat this up on high heat for about a minute. Add 1 tablespoon of oil and swirl your wok around to cook the entire cooking surface. Heat this for about 30-60 seconds or until very hot. Add half your chicken strips and stir fry this for about 1-2 minutes or until your chicken is cooked through. Transfer this chicken onto a plate and repeat the process by adding half of the remaining oil to the work and add your remaining chicken strips.
Step 2: Add in the remaining oil to your wok and heat over high until hot. Add in your onion, capsicum and stir fry for 2 minutes. Next, add in your broccolini, mushrooms and stir fry for another 2 minutes. Add in your fresh ginger and garlic, Stir this in and season with salt and stir fry this for another minute.
Step 3: Add your salt-reduced soy sauce and water and toss this in for 1 minute. Grab your chicken and add it to the work stir this into the vegetables until you see the chicken is coated and your vegetable and tender and crisp.
Step 4: Take the wok off the heat and add your bean sprouts and coriander. Serve your stir fry with some cooked rice.