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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Chicken stir fry

with vegetables Share 

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  1. 350 grams chicken fillets

  2. 200 grams carrots

  3. 150 grams bean sprouts

  4. 100 grams snow peas

  5. 5 spring onions

  6. 2 sticks celery

  7. 200 grams cauliflower

  8. 100 grams broccoli florets

  9. 1 large onion sliced

  10. 1 tablespoon corn flour

  11. 1 tablespoon light soy sauce

  12. vegetable oil 25ml

  13. 1 1/2 teaspoons sesame oil

  14. 50 ml water

  15. 2 tablespoons dry sherry

  16. 3 tablespoons fish sauce

  17. salt and pepper to taste

chicken stir fry with vegetables 


  1. Cut the chicken into thin strips. Season the chicken strips with 3 tablespoons fish sauce, 1/2 teaspoon sesame oil salt and pepper to taste. Put aside. 

  2. Remove the stringy ends from the bean sprouts, wash and put aside. Cut the spring onions into 2 inch (50 mm) lengths. Halve then finely slice the onion. Cut the broccoli and cauliflower florets into bite sizes. Chop the celery into 1 inch (25 mm) pieces. Julienne the carrots. Remove the stems from the snow peas. Wash the vegetables prior to cutting and chopping. 

  3. In a wok or similar saucepan, heat up 25 ml of vegetable oil over high heat. Peanut oil is recommended as it does not burn easily. Stir fry the chicken strips. Allow the chicken to cook to light golden brown colour or to your preference. Remove the fried chicken strips from the oil, allow to drain and put aside. 

  4. In the remaining oil (if necessary add some more oil), stir fry the vegetables starting with the ones more difficult to cook. In order, stir in and cook the carrots, cauliflower, broccoli, celery, onions, snow peas and bean sprouts. Stir fry until just cooked. Be careful not to squash the vegetables. Season with salt and pepper to taste. Cover and allow to cook for 2 minutes over medium heat. 

  5. In a cup, prepare a mixture of 50 ml water, 1 tablespoon corn flour, 1 tablespoon light soy sauce and 2 tablespoons dry sherry..  

  6. Stir in the fried chicken strips and the water / corn flour mixture. Gently mix together and cook for a few minutes to allow the sauce to thicken and blend in.

  7. Serve immediately on rice and a chatini pomme d'amour.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.