Summer chicken stir-fry

Summer chicken stir-fry Rezept

Zutaten

  •     Serves 4 
  •     Ready in 20 mins 
  •     Cost per serving xx 
  • 2   tbsp vegetable oil 
  • 500 chicken mini fillets, chopped 
  • 1   red onion, cut into wedges 
  • 1   garlic clove, sliced 
  • 1   red and 1 yellow pepper, deseeded and sliced 
  • 180 mangetout 
  • 175 baby corn 
  • 1   tsp sesame seed oil 
  • 1   tbsp runny honey 
  • 1   tbsp dry sherry or white wine vinegar 
  • 2   tsp soy sauce 
  • 150 beansprouts, plus extra for garnish 
  • 15 coriander, plus extra for garnish 

Zubereitung

0 Minuten
ganz einfach
1.
1 In a wok or large frying pan, heat half of the oil and stir-fry the chicken pieces until sealed all over. This should take 4-5 mins. Place on a plate and set aside
2.
2 Add the remaining oil to the wok and stir-fry the red onion and sliced garlic for 2-3 mins until slightly wilted. Mix in the red and yellow peppers, the mangetout and baby corn, and stir-fry for 2-3 mins
3.
3 Mix together the sesame seed oil, honey, sherry and soy sauce in a small bowl. Add the mixture to the wok, along with the cooked chicken and beansprouts. Turn the heat to high and stir vigorously for 1-2 min, until the chicken is completely cooked through and piping hot
4.
4 Off the heat, stir in the coriander and then divide between four warmed bowls. Garnish with the extra beansprouts and coriander, and serve with rice or noodles

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