CHILLI GARLIC CHICKEN STIR FRY

Ingredients
1½ tablespoon peanut oil
500 grams skinless chicken thigh or breast fillet, sliced
1/5 red onion, cut into wedges
1 tablespoon Gourmet Garden Garlic, Cold Blended Paste
1 teaspoon Gourmet Garden Chilli, Lightly Dried
2 bunch choy sum, coarsely chopped
100 grams snow peas, trimmed
1 bunch broccolini, cut into 4 cm lengths
2 tablespoon light soy sauce
2 tablespoon chinese rice wine
1 teaspoon sugar
1 teaspoon cornflour
2 tablespoon Gourmet Garden Coriander, Lightly Dried
optional roasted chopped peanuts & thinly sliced spring onions
cooked rice

NUTRITION INFORMATION
(per Serving)
This recipe has no significant nutritional value.

Preparation
1. Heat 2 teaspoons of peanut oil in a wok and stir-fry chicken over a high heat until just golden. Remove chicken from wok and set aside.
2. Remaining tablespoon of oil to the wok. Add onion, Garlic Paste and Lightly Dried Chilli and stir fry for a minute or until onion softens. Add vegetables and continue stir-frying for a further 2 minutes.
3. Combine soy sauce, Chinese rice wine, sugar and cornflour in a small bowl and stir through the vegetables.
4. Return chicken to the wok, add Lightly Dried Coriander and stir-fry until chicken is heated through. Serve over steaming hot rice sprinkled with peanuts and thinly sliced spring onions if desired.