Chicken, Zuchinni and Squash Stir-Fry

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

Serves 4

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.

Enjoy!

Liane xx