Summer chicken stir-fry

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  •     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  


0 Minuten
ganz einfach
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
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