April 14, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Carrot, Peppers, Asian, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Cut chicken into thin strips and toss in a bowl with half the oil and season with salt and pepper.
Heat a large wok over a high heat and add the chicken in two batches and stir-fry for about 5 minutes, or until chicken is cook and remove to a plate and keep warm.Add remaining oil to hot wok with carrots, peas and capsicum and stir-fry for about 3 minutes or until tender and then return chicken with sauce and stir-fry for about 1 minute, or until sauce is boiling and then stir in onions and serve with steamed rice.
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