Chicken & Vegies Stir-Fry with Lainey’s Chilli Oil

Serves 2 - 4

Prep & Cook Time 20 minutes

Ingredients

• 2 ½ tbsp olive oil

• 1 medium white onion, cut into wedges

• 1 clove garlic, minced

• 350g chicken breasts, sliced into 1/2 cm thickness

• 1 bunch broccoli, cut into small florets

• 200g green beans, top and tails, cut in half

• ½ red capsicum, sliced into 1 cm strips

• 3 spring onions, diagonally cut into 2cm long

• 1 tbsp Lainey’s chilli oil, add in accordance to heat strength you like

• 1 tbsp Lainey’s chilli oil

• ½ bunch coriander, roughly chopped for garnishing

Marinade

• 1 ½ tbsp soy sauce

• 1/3 tsp salt

• 1 ½ tsp sugar

• 1 tsp sesame oil

• ¼ tsp pepper

Method

1. Heat wok, on high heat, add 1 tablespoon of olive oil

2. Sautee onions and garlic for 1 minute, add chicken

3. Cook chicken for 1 minutes then add the marinade. Pour marinade over the chicken and continue to stir chicken into the marinade until well coated. Cook for another minute or two then remove from heat and set aside

4. Reheat wok, on medium heat add the rest of the oil

5. Then gradually add the following vegetables about a minute apart, broccoli, beans, capsicum, spring onions, and then Lainey’s chilli oil. Add chicken to the vegetables, cook for another 3 minutes, remove from heat, not to over cook the vegetables

6. Plate up and garnish with coriander