Name: Chicken and oyster sauce stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon sesame oil; 1 tablespoon peanut oil; 750 gram thigh fillets, thickly sliced; 175 gram broccolini, coarsely chopped; 230 gram fresh baby corn, halved lengthways; 2 clove garlic, crushed; 1/2 cup (125ml) oyster sauce; 1 tablespoon rice wine vinegar; 2 tablespoon water; 1/2 cup coarsely chopped fresh garlic chives

Ingredients

1 tablespoon sesame oil

1 tablespoon peanut oil

750 gram thigh fillets, thickly sliced

175 gram broccolini, coarsely chopped

230 gram fresh baby corn, halved lengthways

2 clove garlic, crushed

1/2 cup (125ml) oyster sauce

1 tablespoon rice wine vinegar

2 tablespoon water

1/2 cup coarsely chopped fresh garlic chives

Method

1.Heat half of the combined oils in a wok. Stir-fry chicken, in batches, until cooked through.

2.Heat remaining oils in wok and stir-fry broccolini, corn and garlic until vegetables are just tender.

3.Return chicken to wok with combined sauce, vinegar and water until heated through. Stir in chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook