Royco Usavi Mix Chicken and Pepper stir-fry is better than any takeaway you can find either side of the Limpopo. Made with lean chicken breast, fresh crunchy peppers, and a few readymade sauces like soy and sherry. And, it’s ready in about 20 minutes!
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4 people
- 4 boneless chicken thighs
- 1 sachet of Royco Usavi Mix
- 3 table spoons of cooking oil
- 1 chopped medium size onion
- 1 thinly sliced leak
- 4 finely chopped garlic cloves
- 1 medium green pepper
- 1 medium red pepper
- 1 yellow pepper
- 1 table spoon of ginger
- 1 sliced medium courgette
- 2 table spoons of sherry
- 2 table spoons of soy sauce
- 3 cups of bean sprouts
0 A quick sip of the good stuff.
1 The right pan for a stir-fry is a wok. If you don’t have a wok use, a light sauté pan that you can heat on medium to high. Never use non-stick pots or heavy bottom pans.
2 Prepare before you stir-fry. A stir-fry is a quick dish, which means you have to get all the things ready before you turn that heat on.
3 Heat the cooking oil in a wok or sauté pan.
4 Add the crushed garlic and chopped ginger. Sauté for approximately 30 seconds.
5 Add the chicken – sauté for 2 to 3 minutes until very lightly browned.
6 Next, add the vegetables – sliced peppers, thinly cut leak, chopped courgette and bean sprouts. Sauté for 2 – 3 minutes.
7 Add the Royco Usavi Mix soy sauce and sherry.
8 Keep tossing so it all combines well in the sauce for 3 – 4 minutes.
Tips for the perfect stir fry
- Stir-fry is quick cooking so always have all your ingredients ready before you start.
- High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture.
- Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates.
- Take the pan off the heat when done to prevent overcooking.
- Sometimes it’s best to transfer the stir-fry to a serving plate to prevent veggies going mushy.
- Use salt sparingly because sauces used in stir-frys have salt added to them as a preservative.