Chicken Stir-fry with a Chilli Soy Sauce

Ingredients
-250g chicken breast fillets, thinly sliced
- 1 1/2t olive oil
-1/2 medium brown onion, cut into wedges
- 1/2 red capsicum
- 2 cloves of garlic
-1 bunch broccoli, trimmed, halved
-1 carrot
-2 cups of rice

Chilli soy sauce
-2T cup salt-reduced soy sauce
-2T cup salt-reduced oyster sauce
-Half of a fresh lime
-2T brown sugar
-1t fresh ginger, peeled, finely grated
-1/2 long red chilli, finely chopped






Technology Recipe
Katelyn Younie 8E
Serves 2
Prep time: 10-20 min
Cooking time: 20-35 min
Method
1. Boil the water and then add 1 cup of the rice cooking on low. 6-7 min (add butter so
it doesnt stick and add salt for flavour.
2. Crush the garlic.
3. Cut the onion into wedges.
4. Cut the capsicum.
5. Start the garlic capsicum and onion cooking with oil. Stir fry until onion becomes
translucent, (about 2 minutes). Add chicken and stir until opaque, about 3 minutes.
6. Thinly slice the chicken. Then add it to the stir-fry.
7. Trim and cut the broccoli and carrot.
8. Cut the carrot and capsicum.
9. Peel and grate ginger. Finely chop red chilli.
10. Make chilli soy sauce, put the soy and oyster sauce, brown sugar, garlic and ginger in
a bowl. Stir to combine.
11. At school add the lime and chilli into the stirfry.
12. When the stir fry is almost finished cooking tip the chilli soy sauce in and stir.
Serve and Enjoy!
-Do at home

Action Plan
Time Action
1-5m Prepare and set up the bench
5-10m Put on the rice and get the pan with oil started.
10-15m Cut up chicken and add to the stir-fry
15-20m Put cut up vegetables in the stir-fry and add lime juice to the sauce.
20-25m Take out the rice. And add the sauce to the stir-fry.
25-30m Finish the stir-fry and set it up on the plate.
30-35m Take a photo of it and pack it up.
35-60m Pack up and wash up all utensils, clean bench and floor. Sanitize.