Chicken, snow pea and corn stir-fry
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Mix the oyster sauce and stock together in a small bowl, then set aside.
  2. Heat a wok or large frying pan over a high heat, add 1 tablespoon of the canola oil and heat until it is very hot. Add the mustard seeds and stir-fry them for 10-15 seconds until they crackle and ‘jump.’
  3. Immediately add the remaining oil, scallions and garlic and stir-fry for 1 minute. Add the chicken and continue stir-frying for a further 2 minutes.
  4. Add the snow peas to the wok and stir in the reserved oyster sauce mixture. Continue stir-frying over a high heat for about 3 minutes until the chicken is cooked through and the snow peas are just tender to the bite.
  5. Add the corn and stir around for 2 minutes or until warmed through. Sprinkle with sesame seeds and snip cilantro leaves over the top just before serving.
Recipe Notes

Variations: Vary the vegetables as much as you like. Try small broccoli florets, thickly sliced flat mushrooms or sliced red or green peppers. Supermarkets sell a variety of bottled, ready-to-use, stir-fry sauces, which are useful to have in the cupboard. If you use one, omit the oyster sauce and stock.

24.5 g protein, 26 g fat of which 5 g saturates, 14 g carbohydrate, 4 g fibre, 396 Calories