Categories: Dairy Free, Kid Friendly
Ingredients
- Marinade
- 1 tbsp soy sauce
- 1 tbsp sake or sherry
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 boneless, skinless chicken breasts cut into strips
- 8 oz pasta twirls
- 3 tbsp vegetable oil
- 2 eggs lightly beaten
- 1 medium onion, finely sliced
- 1 clove garlic, chopped
- 1 cup smal roccoli florets
- 8 canned whole baby corn cut in half
- 1/2 sweet red pepper cut in strips
- 1 medium carrot, peeled and cut into strips
- 1/2 cup sliced button mushrooms
- 2 tbsp finely sliced scallions
- 1 1/2 to 2 tbsp oyster sauce
- 1 chicken stock cube dissoved in 6 tbsp boiling water
- pepper
Directions
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Mix together the marinade and marinate the chicken for about 30 minutes
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cook the pasta, drain and set aside
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In a frying pan, heat 1 1/2 tsp of oil and firy the eggs until set. Cut into strips and set aside.
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Heat 1 tbsp oil in a wok or large frying pan and stir fry half the onion and garlic for 2-3 minutes
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Add the chicken and marinade and stir fry until the chicken is cooked through. Remove the chicken and onion and set aside
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Heat the remaining 1 1/2 tbsp oil in the wok and stir fry the rest of the onion and garlic for 2-3 minutes.
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Add the broccoli, baby corn, red pepper, and carrot and stir fry for about 5 minutes
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Sprinkle a little water while stir frying the vegggies.
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Add the mushrooms and scallions and cook for 2-3 minutes
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Return the chicken to the wok, add the oyster sauce and stock, cook for 2-3 minutes until the veggies are tender and the chicken is cooked through.
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Add the pasta and stir to combine