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