Sweet & Savory Minced Chicken Stir-Fry Serves 4

Ingredients: 250g minced chicken 1/2 red capsicum, diced 1/2 cup mushrooms, sliced (button or shiitake) 1/2 cup carrot straws 1/2 cup broccoli florets 1/2 cup cauliflower florets 1 spring onion - add white to stir fry and use tops for garnish 1/2 cup frozen or fresh edamame (shelled) 1/2 cup pineapple chunks (fresh or canned, drained) 3 garlic cloves, minced 1 tsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce (or hoisin sauce for a sweeter twist) 1 tbsp sesame oil (or neutral oil like canola) 1 tsp chili flakes or fresh chopped chili (optional) 1 tsp cornstarch + 2 tbsp water (optional, for a thicker sauce) Cooked rice or noodles, to serve 🔥 Instructions: Prep: If using frozen edamame, blanch for 2–3 minutes in boiling water and drain. Mix cornstarch with water if using. Cook chicken: Heat sesame oil in a large pan or wok over medium-high heat. Add garlic and ginger, sauté 30 seconds. Add minced chicken, breaking it up as it cooks. Stir-fry until golden and cooked through. Add veggies: Toss in capsicum, mushrooms, broccoli, cauliflower and spring onion and carrots. Cook for 3–4 minutes until just tender. Add edamame and pineapple chunks, stir for another 2 minutes. Add sauces: Stir in soy sauce, oyster sauce, and chili (if using). Add cornstarch slurry now if you want a glossy, slightly thick sauce. Simmer 1–2 minutes. Taste and serve: Adjust seasoning (a splash of extra soy or a drizzle of honey if you want it sweeter). Garnish with chopped spring onions. 🍽️ Serving Ideas: Serve over jasmine rice, brown rice, or noodles. Add crushed peanuts or sesame seeds on top for crunch

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