A delicious stir-fry recipe to make weeknight meals fast and fabulous. Make this easy chicken mince stir fry recipe in under 30 minutes.
Ingreadient:
- 500gm Lilydale Free Range Chicken mince
- 1 1/2 tblsp vegetable oil
- 3cm piece fresh ginger, finely grated
- 2 eschallots, thinly sliced
- 1/3 cup water chestnuts, finely chopped
- 175gm sugar snap peas, halved
- 1 bunch asparagus, trimmed, cut into 3cm lengths
- 1/2 cup black bean sauce
- Cooked soba noodles and steamed Asian greens, to serve
- Sliced green onions, and sliced red chilli, to garnish
Direction:
- Heat a wok over high heat. Add 1 tblsp of the oil and swirl to coat. Add the chicken mince and stir fry using a wooden spoon to break up any lumps, for 1 to 2 minutes or until browned. Transfer to a plate and keep warm
- Add the remaining oil to the wok and swirl to coat. Add the ginger and eschallots. Stir - fry for 1 to 2 minutes until fragrant. Add the water chestnuts, sugar snaps, and asparagus and stir fry for 1 to 2 minutes. Return the chicken to the wok with the black bean sauce. Stir-fry for 1 to 2 minutes until heated through
- Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli
