Summer chicken stir-fry
Zutaten
4 Serves
20 Ready in 20 mins
Cost per serving xx
2 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 TL runny honey
1 TL dry sherry or white wine vinegar
2 tsp soy sauce
150 g beansprouts, plus extra for garnish
15 g coriander, plus extra for garnish
Zutaten bestellenZubereitung
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 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 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 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
