1 Heat half the oil in a non-stick wok until hot. Add vegetables. Stir-fry for 4 minutes, or until cooked. Remove.
2 Heat remaining oil in wok.Add chicken and red curry paste in two batches. Stir-fry for 3 to 4 minutes, or until browned.3 Return chicken to wok with oyster sauce, water and vegetables. Stir-fry for 2 minutes. Serve with rice.
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