August 02, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Carrot, Onions, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From our daily newspaper The West Australian. Times are estimated."
Peel carrots and cut half lengthways and then cut carrots diagonally into slices.
Heat 2 teaspoons of the oil in a large, non-stick wok over a high heat and add chicken in 2 batches, adding another 2 teaspoon oil with second batch.
Stir-fry for 2 to 3 minutes or until almost tender and then add peas and stir-fry for a further minute.
Return chicken to wok with combined sauce, sugar and pastes and stir-fry until sauce is boiling and mixture is hot.
Remove from heat and sprinkle with seeds and serve with steamed baby bok choy.
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