Name: Stir-fry citrus chicken
Ingredients: 2 tablespoon canola or rice bran oil; 500 gram chicken stir-fry strips; 2 peeled carrots, thickly sliced; 1 onion, thickly sliced; 1 green pepper with seeds removed, thickly sliced; 400 gram baby sweetcorn, drained; 2 sticks celery, thickly sliced; 2 tablespoon orange marmalade; 2 tablespoon dark soy sauce; 2 tablespoon fish sauce; 1/3 cup water

Ingredients

2 tablespoon canola or rice bran oil

500 gram chicken stir-fry strips

2 peeled carrots, thickly sliced

1 onion, thickly sliced

1 green pepper with seeds removed, thickly sliced

400 gram baby sweetcorn, drained

2 sticks celery, thickly sliced

2 tablespoon orange marmalade

2 tablespoon dark soy sauce

2 tablespoon fish sauce

1/3 cup water

Method

1.Heat oil in a wok or large frying pan and stir-fry chicken strips in two batches over a high heat for five minutes to brown all over. Remove to one side.

2.Add all the vegetables to the pan and stir-fry for two to three minutes to brown. Return chicken to the pan.

3.Add marmalade, soy and fish sauces, and water. Stir-fry over high heat for five minutes until liquid is reduced and ingredients are cooked. Serve immediately with steamed rice on the side.

Woman's Weekly Food

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Ingredients

Method

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