Notes from my Kitchen 20 - Easy Chicken Stir Fry

This is a healthy meal that is quick to prepare and tastes delicious. It is by far one of my family's all time favourite meals and I highly recommend giving it a try.Add any vegetables you and your family enjoy – slice them finely to ensure they cook quickly. I usually avoid adding peppers as they have a strong taste.
I use a large heavy based frying pan or wok with a lid for this recipe.

500g chicken breast cut into strips
½ large onion finely chopped
3 carrots julienne or coarsely grated in a food processor
1 cup mange tout or petit pois
½ cup broccoli florets
1T olive oil
1 ½ cups homemade stock

Banting: replace the carrots and mange tout with vegetables of your choice. Serve with courgette noodles.

Fry the onions in the olive oil over a medium heat until tender. Add the chicken and cook until the outsides are cooked. Add the vegetables and stir-fry for 5 minutes.

Add the stock and cover the pan. Cook for 10 minutes until the vegetables are al dente and the chicken is cooked through. Remove the lid and cook until the remaining liquid has cooked off.

Serve with chow mein noodles, egg noodles or brown rice. Add some cooked bacon bits for extra flavour!

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