Roast chicken stir-fry

Neil Perry
Pick up a cooked chook for this stir-fry.
Pick up a cooked chook for this stir-fry. Photo: William Meppem
Difficulty
Easy

For convenience, I buy an already roasted chicken, preferably one without stuffing. But if you happen to be passing Chinatown, or live near one of the many suburbs that have Chinese barbecue shops, you could opt for barbecue pork, soy chicken or roast duck instead. Oh, and if you don't like bean sprouts, just replace them with snowpeas or sugar snap peas.

Ingredients

3 tbsp peanut oil

¼ knob (about 3cm or 15g) of ginger, peeled and finely sliced

2 cloves garlic, roughly chopped

1 red capsicum, julienned

½ roasted chicken, skin and flesh shredded, bones discarded

1 tbsp shaoxing wine

2 tbsp light mushroom soy sauce

2 tbsp plum sauce

2 tsp sugar

100ml fresh chicken stock

200g bean sprouts, trimmed

2 spring onions, julienned

​½ cup coriander leaves

Method

1. Heat a wok over high heat until smoking. Add the oil and, when hot, add the ginger, garlic, capsicum and chicken and stir-fry for one minute.

2. Deglaze the wok with shaoxing wine, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to a boil, add the bean sprouts and stir-fry for 30 seconds to heat through.

3. Spoon onto a large plate, garnish with spring onion and coriander, and serve.

Serving suggestion: add some steamed rice and my spinach stir-fry for a fantastic dinner for two.