Chicken Stirfry

Well I have a dead arm from a tetanus injection so Nathan was in charge of cooking tonight, which is just as well since stir fry was on the menu and Nathan makes a mean stir fry. In fact I had less than nothing to do with is so I am going to let Nathan tell you about tonights dinner:

Oh yeah, I get a guest spot on the blog. I hope this lives up to Rik's standard! This is a quick meal that only takes as long as the rice takes to cook. 

The ingredients are:

1 carrot
1 zucchini
12ish snow peas
5 mushrooms
2 pak choy bunches
2 spring onions
2 garlic cloves
1 chicken breast
oil
1 tbsp of fish oil
3 to 4 tbsp of soy sauce
1 tsp of crushed lemon grass or fresh equivalent
1 tsp of crushed coriander or fresh equivalent
1 tsp of crushed chilli or fresh equivalent

Cut up carrots, snow peas, zucchini, mushrooms, a couple of spring onions, pak choy bunches how you like but make sure the carrot is thin
Cube a chicken breast
Put rice on to boil, when 7 or 8 minutes from being cooked start the rest of the meal
Heat some oil in a wok
Add 2 cloves of garlic to the hot oil
Add chicken and brown
Add all the vegetables except the pak choy leaves (but add the harder stems)
Add the fish sauce, soy sauce (gradually so you don't cool the pan), lemon grass, and coriander
Stir fry vegetables until just tender
Add the mushrooms cook until the vegetables are tender
Add the pak choy leaves and cook until just wilted
Take off heat
Serve with rice