Glazed Chicken Stir Fry

glazed chicken stir fry

Glazed Chicken Stir Fry. In this case we have served with plenty of plain boiled rice. This meal is 2.5 syns per serving due to the olive oil and cornflour. Serves 4.

• 500g chicken cut in to thin slices.
• 500g carrots sliced
• 1 large onion sliced
• 200g mushrooms sliced
• 200g tomatoes chopped
• 1 large pepper sliced
• 2 garlic cloves finely chopped
• 2 chilli peppers finely chopped
• 1 table spoon of olive oil

for the glaze:

• 1 tablespoon of cornflour
• 1 chicken stock cube
• 1 tablespoon soy sauce
• 1 desert spoon mixed herbs
• Salt and pepper
• 100ml boiling water

1. Prepare the glaze by mixing the ingredients in a jug and set aside until needed. Make sure the cornflour is well mixed in to the hot water.
2. Add the olive oil to a very hot wok, keeping the pan on high heat.
3. Add the carrots and stir fry for a few minutes.
4. Add the chicken and continue to stir fry.
5. Add the remaining vegetables and continue to cook on a high heat until the chicken pieces are lightly cooked through.
6. Add the glaze mix to the pan and continue to cook for a few more minutes, stirring well to ensure all ingredients are coated in the glaze.
7. Take the pan from the heat and allow the ingredients to rest for 5 minutes and serve on a bed of plain boiled rice.