Chicken Stir-Fry
Recipe by Justine Schofield as seen on Everyday Gourmet
Serves: 2 pers | 
Prep: 10 mins | 
Cook: 20 mins 
Ingredients:
- 2 tbsp macadamia oil
- 2 chicken breasts, finely sliced
- 1 knob of ginger, finely sliced
- 1 clove garlic, finely sliced
- 1 large bunch broccolini
- 1-2 tsp chilli crunh, plus extra to serve (optional)
Sauce:
- 2 tbsp AYAM™ Oyster Sauce
- 1 tbsp AYAM™ Soy Sauce
- 1 tbsp palm sugar
- ½ tsp AYAM™ Sesame Oil
- 1 tsp corn flour, mixed with 1 tbsp water
Method:
- Heat the wok with oil until it is smoking.
- In a bowl, combine the sauce ingredients except corn flour together.
- In batches stir-fry the chicken briefly and then remove from the wok.
- Now add ginger and garlic until slightly golden, followed by the broccolini. Return the meat to the wok along with the sauce.
- Toss to ensure everything is covered in the sauce. Add the corn flour mixture and chilli crunch if using, cook for a further 30 seconds adn serve with extra chilli crunch.
Note: For a vegetarian option replace the beef with 2 x 400g tin lentils, rinsed and drained.
