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Chicken Stir-Fry
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Lancewood Chicken Stir-Fry

Ingredients

Chicken marinade:

45 ml soy sauce
45 ml rice vinegar
15 ml sesame oil
2 garlic clove(s) , crushed
5 ml freshly ground black pepper
2 ml salt
160 ml corn flour
4 chicken breast(s) , cubed

Sauce:

60 ml oyster sauce
45 ml rice vinegar
1 garlic clove , crushed
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce
125 ml water

Stir-fry:

45 ml canola oil
2 yellow pepper(s) , cut into large cubes 
100 g sugar snap peas , sliced
3 stalk(s) celery , sliced
4 spring onion(s) , chopped 

To serve:

rice
noodles

Method

Chicken marinade:
Combine soy sauce, rice vinegar, sesame oil, garlic, pepper and salt in a bowl.

Add 80 ml of the corn flour and mix until combined.

Add the chicken and toss to combine.

Spread out in a single layer. Marinade for 30 minutes.

Sprinkle the remaining corn flour over the chicken.

Sauce:
Combine the ingredients for the sauce and set aside.

Stir-fry:
Heat 30 ml of the oil in a large wok.

Fry the chicken in batches until golden and crispy. Drain on absorbent paper.

Heat the remaining oil. Add the peppers, sugar snap peas and celery. Cook over high heat for 2 minutes.

Add the garlic and half of the spring onions.

Add the sauce and cook over high heat until sauce starts to reduce.

Add the chicken and toss to cover in sauce. Heat through.

Serve on rice or noodles and top with chopped spring onions.

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