Yum Yum Yum!!!!! this dish was soooo yummy and sooooo simple to make! So obviously I am going to shar the recipe with you all :D It was supposed to have red chilli in it but I chose to leave it out so that the dish wasn't too spicy for my kids......
Chicken, Zuchinni and Squash Stir-Fry
500g chicken stir fry strips
3 garlic cloves
4cm piece fresh ginger, peeled, finely grated
1 tablespoon Kikkoman sweet soy sauce
2 tablespoons blanched almonds
2 and a 1/2 tablespoons peanut oil
2 zuchinni, trimmed and cut into batons
4 yellow squash, quartered
1 bunch bok choy, leaves and stems seperated, roughly chopped
2 tablespoons oyster sauce
1 long red chilli, thinly sliced
steamed jasmine rice, to serve
1. Combine chicken, ginger, garlic and soy sauce in a medium bowl. Toss to coat.
2. Heat a wok over high heat until hot. Add Almonds, stir fry for 3 - 4 minutes or until golden and transfer to a bowl.
3. Add 1 tablespoon oil to wok. Swirl to coat. Add half the chicken. Stir fry for 2 - 3 minutes or until golden. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
4. Add remaining oil to wok. Swirl to coat. Add zuchinni and squash. Stir fry for 2 - 3 minutes until just tender. Return chicken and any juices to wok. Add almonds, bok choy stems, oyster sauce and chilli. Stir fry for 2 - 3 minutes or until chicken is fully cooked through. Add bok choy leaves. Stir fry for 1 minute or until leaves have wilted.
5. Serve with steamed rice.