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Chicken Stir-Fry

Chicken Stir-Fry


Makes 4 servings

1 450g boneless, skinless chicken breasts
1 medium garlic clove, peeled
1 2.5cm piece fresh ginger, peeled
2 small carrots, peeled, cut to fit feed tube horizontally
1 120g mushrooms, stems trimmed
6 medium spring onions, trimmed, cut into 2.5cm pieces
1 small zucchini, cut to fit feed tube vertically
1 medium red pepper, cored, seeded, cut into rectangles to fit feed tube
6 tablespoons vegetable oil, divided
2 teaspoons cornstarch
2 teaspoons cold water
1/2 cup reduced sodium chicken broth
2 tablespoons soy sauce
1-1/2 teaspoons sesame oil
Freshly ground black pepper, to taste

Cut chicken breasts in half. Roll each half into a cylinder and wrap in plastic wrap. Freeze until chicken is hard to the touch, but is still easily pierced with a sharp knife.

Place garlic and ginger in the SmartPower Duet Food Processor work bowl fitted with the chopping lade. Place cover on the work bowl and press the “On” button. Process on food processor speed until minced, until minced,  about 10 seconds. Remove and reserve. Insert the shredding disc. Pack carrots in the feed tube and shred. Remove and reserve. Insert the slicing disc and slice mushrooms, spring onions, zucchini and pepper, reserving each separately. Slice semifrozen chicken. Press “Off” button.

Heat oil in a stir-fry pan or large skillet over medium-high heat. Add 2 tablespoons vegetable oil and stir-fry chicken until it is cooked through and juices run clear. Cook chicken in batches if necessary. Reserve and keep warm. Add 2 tablespoons oil to stir-fry pan and cook garlic and ginger until fragrant, about 15 seconds. Add carrots and cook for 15 seconds. Add remaining vegetables and cook until just tender, about 1 minute. Remove and reserve.

Combine cornstarch and water in a small bowl. Add broth, soy sauce and sesame oil. Add to stir-fry pan and cook over medium-high heat until thickened, about 2 minutes. Add reserved chicken and vegetables stir to combine and cook until heated through. Season to taste with pepper and serve immediately.

Nutritional information per serving: Calories 380 (57% from fat) – carbo. 12g – prot. 29g – fat 24g – sat. fat 3g – chol. 66mg – sod. 803mg

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