Chicken and vegetable stir-fry

Chicken and vegetable stir-fry

By
From
Dinner Like A Boss
Serves
4 people
Prep
15 mins
Cooking time
15 mins
Photographer
Benito Martin

Gado gado is usually served as a salad. However, I think it’s the peanut sauce that everyone loves the most, so I’ve used it in this chicken and vegetable stir-fry. If you like a spicy sauce, add chilli; otherwise, leave it out.

Ingredients

Quantity Ingredient

Gado gado sauce

Quantity Ingredient
1 lime
2 teaspoons veegetable oil
1 small garlic clove, crushed
170ml tinned coconut milk
70g peanut butter
2 teaspoons soy sauce
1 red chilli, seeded and finely chopped, optional
20g peanuts, roughly chopped

Chicken and vegetable stir-fry

Quantity Ingredient
300g fresh egg noodles
or 350g dried egg noodles
2 teaspoons sesame oil
2 tablespoons vegetable oil
600g boneless, skinless chicken breast, cut into thin slices, preferably free-range
2 medium carrots, peeled, halved lengthways, then cut into thin semi-circles
1 bunch baby bok choy, ends trimmed, stalk and leaves thinly sliced
150g sugar snap peas
or snow peas, ends trimmed
1 tablespoon soy sauce
40g coarsely chopped peanuts

Method

  1. For the gado gado sauce, finely grate the zest from half the lime, then squeeze the juice from the same half. Cut the remaining half into wedges.

    Heat the oil in a small saucepan over a medium–low heat. Cook the garlic for 30 seconds, then add the coconut milk, lime zest and peanut butter and stir until combined. Simmer for 2–3 minutes until heated through. Remove the pan from the heat and stir in the soy sauce, chilli (if using) and 2 teaspoons of the lime juice. Set aside.
  2. Bring a large saucepan of water to the boil for the noodles. Cover the saucepan with a lid and keep at a simmer. If you are using fresh egg noodles, separate them and set aside.
  3. Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large frying pan over a high heat. Add the chicken, in batches, and stir-fry for 2–3 minutes until light golden and cooked through. Set aside.
  4. Heat the remaining tablespoon of vegetable oil in the pan. Add the carrot and 1 tablespoon of water and stir-fry for 2 minutes. Add the bok choy stalks and stir-fry for 1 minute.
  5. Next, cook the noodles. Cook fresh noodles in boiling water for 2 minutes or according to the packet instructions, then drain well. Rinse the noodles under hot water to prevent them from sticking. Cook dried noodles according to the packet instructions, then drain and rinse as for the fresh noodles. Return the noodles to the saucepan and drizzle over the sesame oil. Toss to coat.
  6. Add the sugar snap peas, bok choy leaves and soy sauce to the stir-fry and stir-fry for 1–2 minutes, or until all the vegetables are tender. Return the chicken to the pan and toss to combine. Warm up the gado gado sauce over a medium heat. Divide the noodles between bowls, top with the chicken and vegetable stir-fry and drizzle over the hot gado gado sauce. Scatter over the peanuts and serve.
Tags:
Family food
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