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Chicken stir-fry

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Chicken stir-fry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T Woolworths peanut or stir-fry oil, plus 1 t
1 red onion, finely chopped
2 t garlic, crushed
2 t ginger, crushed
2 red chillies, chopped
3 free-range chicken breasts, chopped into 5 cm cubes
2 T Woolworths Asian gochujang paste
300 g Woolworths Thai black rice, cooked
2 spring onions, thinly sliced, to garnish

For the omelette:

6 free-range eggs
2 t fish sauce
2 T rice vinegar

Method

1. Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds.

2. Toss the chicken in the paste and fry until golden and cooked through, about 4 minutes. Toss in the rice.

3. To make the omelette, whisk the eggs, fish sauce and vinegar. Heat the remaining oil in a pan. Pour in the mixture and cook over a medium heat until set. Turn over and cook for 30 seconds. Slide out onto a board or plate and slice into quarters. Serve with the chicken, garnished with the spring onion.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom