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Chicken-mince-stir-fry

Chicken Stir Fry with Oyster Sauce and Chilli

This is a dish for broke days, days when you don’t have much time to cook or even the days you want something really tasty that won’t leave you feeling bloated.

I really enjoyed this dish and I felt great after eating it. It is full of goodness with all the veggies it contains. Make sure to chop them up really well and to break the chicken mince, which will stay in clumps if not, up by pressing it apart with the back of a wooden spoon as it cooks.

 

Chicken-mince-stir-fry

Ingredients

400g chicken mince or 2 breasts very finely chopped
1 pepper, use any colour you like or mix them, chopped finely
5 spring onions, chopped finely
handful baby spinach leaves, cut into thin strips
4 garlic cloves, finely chopped
1 inch piece of ginger, peeled and finely chopped.
1 large carrot, grated really small
1 or less red chilli, chopped finely
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp Thai fish sauce
Handful fresh basil or coriander, chopped coarsley
2 tbsp rapeseed or vegetable oil, not olive.
3 tbsp water

Instructions

1
Heat oil in a pan, add the chicken and cook for 5 minutes making sure to break the mince up with a wooden spoon so it is free of big clumps.
2
Add all the prepared veg and cook for a further 5 minutes mixing well as it does
3
Add all the wet ingredients and mix well, then turn to a simmer and cook for 5 to 10 minutes until the sauce fully coats the ingredients.
4
Add the chopped herb you choose then mix one last time.
5
Serve with rice, in crispy lettuce leaves, in a wrap or as part of a salad.

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