Chicken and Vegetable Stir-fry

If you are looking for a quick lunch or dinner idea, this chicken and vegetable stir-fry is a must-try. It’s a lightly sweet and savoury dish, that does not take much time or effort to prepare.

For our recipe, we have used the Bonduelle Grilled Vegetable Gourmet Stir-fry, provided to us by one of our partners, STO (State Trading Organization). This makes a delightful stir-fry dish that tastes exactly like fresh vegetables. It contains sugar snap peas, eggplant, zucchini, and bell peppers. The vegetables are pre-grilled, making the cooking process even easier. This is great to have on hand for those busy days at home.

Yield: 2 to 3 people

Ingredients:

For the sauce

• ¼ of a chicken stock cube
• 2 tbsp hot water
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 2 tsp corn flour
• 1 tsp sesame oil

For the stir-fry

• 190g boneless chicken
• 2 tbsp oil
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp green onion whites (thinly sliced)
• 1 tbsp minced garlic
• ½ tbsp minced ginger
• 2 green chillies (finely chopped)
• 1 ½ cup Bonduelle Grilled Vegetable Gourmet Stir-fry
• ¼ cup green onion greens (cut to 2-inch pieces)
• 1 tsp sesame seeds

Instructions:

1. Defrost 190g boneless chicken and cut into around 1 or 1.5-inch long, 1 cm wide strips. They should be around ¼-inch thick. Set aside.
2. To a small bowl, add ¼ of a chicken stock cube with 2 tbsp hot water and mix with a spoon until it fully dissolves. Then add in 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 2 tsp corn flour and 1 tsp sesame oil. Mix well until combined and set aside.  
3. Add 2 tbsp oil to a large pan and heat it up on high heat for 30 seconds. Then add in the cut chicken along with ¼ tsp salt and ¼ tsp ground black pepper.
4. Cook while stirring frequently for 6 to 7 minutes or until the inside of the chicken is white and the outside is starting to brown and slightly crispy. Remove the chicken from the pan, leaving as much oil in the pan as possible.
5. To the remaining oil, add 1 tbsp green onion whites (thinly sliced), 1 tbsp minced garlic, ½ tbsp minced ginger, and 2 green chillies (finely chopped). Sauté for around 3 to 4 minutes on medium-low heat or until it starts to lightly brown. Make sure to stir occasionally so it does not burn.
6. Then, add in 1 ½ cup Bonduelle Grilled Vegetable Gourmet Stir-fry and mix well for 1 minute until well combined with the aromatics. Cover with a lid and on medium-low heat cook for 3 to 4 minutes or until the vegetables soften and are fully cooked. This is just to let it defrost fully. Make sure to stir occasionally.
7. Now, add in the cooked chicken and the sauce you prepared earlier and mix well until all the contents are fully coated. Let the mixture cook for around 1 to 2 minutes on low heat until the sauce reduces and thickens, while stirring occasionally.
8. Lastly, mix in ¼ cup green onion greens (cut to 2-inch pieces) for one minute on low heat. Turn off the heat and mix in 1 tsp sesame seeds. This is best to have with some white rice.