WITH STIR-FRIED VEGETABLES
The almost universal appeal of roast chicken stems from its power to comfort. The crackle of chicken and the beautiful aroma that perfumes the kitchen provokes a feeling of satisfaction and fulfillment. .
food4four chicken spice
For the stir-fry
1 red onion
2 bell peppers
4 patty pans
1 cup broccoli
1 clove garlic
2 bok choy, quartered
2 spring onions, cut into 4cm lenghts
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Preheat your oven to 200C.
Season the inside of the chicken with 1/2 teaspoon of salt and a good pinch of ground pepper. Rub the chicken with the butter and season well with salt and ground black pepper; bake in the preheated oven for 35 – 40 minutes or until done.
For the vegetables: Heat a wok or large sauce pan over high heat. Add the oil; add the onion and peppers while stirring constantly. Continue to stir and add successively the patty pans, zucchini, broccoli, garlic and teriyaki sauce. Cook stirring for 2 minutes. Add the bok choy, spring onion and baby corn. Stir-fry for another 2 minutes or until tender. Stir in the sesame oil and season to taste.
Remove your chicken from the oven and transfer to a serving dish; cut it up and serve it with the vegetables.