Studio Café’s Chicken Stir-Fry

2 reviews
4 2

You can never go wrong with a stir-fry. They are packed with protein and vegetables and make great leftovers. Double-up on the stir-fry sauce and keep in the fridge for later use.

  1. Make a marinade by combining half the olive oil with the garlic. Add chicken strips and stir to coat. Refrigerate for at least two hours before cooking.
  2. In a saucepan, combine all of the stir fry sauce ingredients except the coriander leaves. Bring to a boil and simmer for 15 minutes. Strain and add coriander. Set aside. This sauce may be prepared in advance and will keep in the refrigerator for one week.
  3. In a large skillet or wok, heat the remaining ¼ cup of olive oil. Add marinated chicken strips, seasoned with salt and pepper. Cook until almost done. Add vegetables, beginning with those requiring the longest cooking time. Add stir-fry sauce and simmer until vegetables are just cooked.
  4. Serve with Oriental noodles, tossed with chopped coriander leaves, salt and pepper. Sprinkle stir-fry with toasted sesame seeds and garnish with whole coriander leaves.

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