How to Make Chicken and Vegetable Stir Fry

Stir frying is a quick and fun way to prepare a meal, and also has the advantage of preserving the nutrients in the food.  Try this delicious stir fry chicken and vegetable recipe and you'll be hooked.  The recipe here mentions the use of a wok but you can alternatively use a large frying pan if you are wokless.  

Chicken and Vegetable Stir Fry Ingredients: 

• 250 lb (half a pound) of pre-cooked chicken strips
• Half an Onion
• 5 carrots 
• celery 
• green beans 
• tomatoes
• 1 tablespoon of corn starch
• 2 tablespoons of cooking oil
• One mushroom stock cube 

Cooking a stir fry is quite quick, so to ensure the process goes smoothly your ingredients should be cut and prepared in advance.

Use 4 cuts through the diameter of your half onion to cut it into 8 pieces.  Peel you carrots and cut then along their length into half, then half again so that you get full length quarters.  Cut your celery in a similar way so that you have around 3 inch long strips.  Chop your green beans to around 2 inch lengths or thereabouts.  Cut your tomato into quarters then cut each of these quarters into three.

In a small cup or bowl, stir the corn starch in to 100 millilitres of water. In a separate cup prepare some mushroom stock by crumbling and stirring in one mushroom stock cube to 175 millilitres of water.  

Heat a tablespoon of cooking oil in a wok.  Test that it's at the correct heat by dipping a wooden chopstick or other wooden implement in the oil.  If it bubbles up a little, the oil is hot enough.  Add your chicken strips and stir whilst they sizzle and fry.  Once done, remove the chicken from the wok and add another tablespoon of oil to the wok.

Now it's time to stir fry your vegetables.  The carrots and green beans go in to the wok first as they may take longer to stir fry than the other vegetables, Stir the vegetables as they fry.  After about 45 seconds add the celery then immediately the onions.  Stir then cover the wok for a couple of minutes.  Add your tomatoes, stir again then cover once more.

Give your corn-starch and water mixture a final stir then pour this over the vegetables in the wok.  Give everything another good stir, pop the lid back on again for a few seconds, then add and stir in your mushroom stock before putting the lid on again. Give it a few more minutes over the heat, with a few intermittent stirs.  Just before everything starts to bubble, add a few shakes of soy sauce.  

Once the stir fry vegetables have started to boil, add the chicken strips that you had stir fried earlier.  Place the lid on again and continue to cook for another 5 minutes or so, stirring a few times in between.  Then serve with rice for a delicious meal.