Chicken Stirfry Recipe

here is an informal recipe for chicken stirfry that i cook. it’s my default meal to make and meal prep with, not because it’s the easiest thing, but because i know i like it!

makes 4 meals. generally that means one meal for me at that moment and 3 prepped ones.

the ingredients

• 500g chicken thigh fillet
• large red capsicum
• bok choy
• snow peas
• half of a cauliflower
• 1.25 cups of rice
• ginger

for the marinade:

• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• black sesame oil
• corn flour

do this

1. cook the rice. i do it on the (gas) stove. 1.75 cups of water per 1 cup rice, bring to boil, simmer for 10/11 minutes, let it sit until you serve.
2. peel and grate the ginger
3. cut up all the vegetables and the chicken. separate the green part of the bok choy from the white part.
4. fry the chicken in the wokpan for a little bit
5. add the soy sauce and oyster sauce to a container, then make it up with hot water to be 350ml.
6. add that to the wokpan and add the ginger, cauliflower, and a dash of black sesame oil
7. after that’s cooked for a few minutes, add the chopped capsicum and the white part of the bok choy.
8. after that’s cooked for a few minutes, add the snow peas and green part of the bok choy.
9. thicken with the corn flour, then serve