Stir Fried Chicken with Vegetables

Ingredients

• 150 gchicken, thinly sliced (5 oz)
• 2bok choys, leaves cut from stem; stems cut into 1/4"/1cm sticks, sliced thinly on diagonal
• 1carrot, cut into 1/4"/1cm sticks
• 2shallot/scallion stems, cut into 2"/4cm
• handfulbean sprouts
• 1 tspgarlic, minced
• 2 tbspoil
• 0.25 cupReal Chinese All Purpose Stir Fry Sauce — Real Chinese All Purpose Stir Fry Sauce ↗
• 1 tbspchilli bean sauce (optional)
• 0.5 cupwater

Method

1. 1Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add the chicken and cook until the outside of the chicken turns white (inside still pink).
2. 2Add the carrots and bok choy stems and stir fry for 30 seconds, then add the Sauce, chilli bean sauce, and water and cook for 30 seconds to 1 minute until the sauce thickens.
3. 3Toss in the bean sprouts and bok choy leaves, give it a quick stir then remove from heat and serve immediately.