Chicken Mince Stir Fry
Chicken Mince Stir Fry is a quick, easy recipe! Packed with vegetables and a simple sauce, it works for dinner any night of the week!
Servings: 4
Calories: 500kcal
Equipment
- 1 Fry pan
- 1 Wooden spoon
- 1 Small jug
- 1 Mini whisk
Ingredients
- 2 tbs peanut oil Note 1
- 2-3 garlic cloves finely chopped
- 500g/1 lb chicken mince (ground chicken)
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 red capsicum seeds removed, cut into long thin strips
- 1 green capsicum seeds removed, cut into long thin strips
- 10 green onions both ends trimmed, lenghts cut into ¼'s Note 2
- 2 cups cooked jasmine rice optional, to serve
Chicken Mince Stir Fry Sauce
- ½ cup oyster sauce Note 2
- 2 tbs soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar optional, Note 3
- 2 tablespoon Chinese cooking wine Note 4
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
Instructions
- Make Sauce: In a small jug, combine stir fry sauce ingredients and use a mini whisk to stir till consistently mixed. Set aside.
- Cook Garlic and Chicken Mince: Heat 2 tbs peanut oil in a large fry pan over a medium heat, add chopped garlic, chicken mince, salt and pepper, cook till browned.
- Cook Vegetables: Add chopped capsicums and green onions (white part) and cook for 2- 3 minutes.
- Add Sauce: Pour stir fry sauce over chicken and vegetable mixture, add remaining green onions (green part) stir and cook for 2-3 minutes to warm sauce and wilt onions.
- Make Rice: Cook rice according to packet instructions.
- Serve: Portion rice into bowls, top with chicken stir fry, drizzle with leftover sauce and enjoy!
Notes
- Note 1 You will see the peanut oil in the photo and listed in the recipe twice. This is because we need it both in the stir fry sauce and to cook the garlic and chicken mince in the pan.
- Note 2 You can use the equivalent amount of Hoisin Sauce instead of Oyster if you prefer/that is the one you already have in the pantry.
- Note 3 Some reader's will find this too much sugar if they are after a super healthy stir fry recipe. In which case, reduce this to 1 teaspoon of brown sugar or omit entirely. If omitting use the equivalent measure of water instead of sugar in the recipe. This will balance the sweet/saltiness of the recipe.
- Note 4 This will be with the Asian foods in the supermarket. It is sold in a tall bottle and has a long shelf life. It has a unique flavour and is excellent to use in stir frys or other Asian recipes.
Nutrition
Calories: 500kcal | Carbohydrates: 45g | Protein: 26g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1024mg | Potassium: 924mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1342IU | Vitamin C: 68mg | Calcium: 67mg | Iron: 2mg