Marinating the chicken first for this stir-fry makes it extra tasty and tender.
|
Ingredients |
1 Serve |
2 servings |
|
Chicken breast meat, boned and skinned |
100 g |
200g |
|
Soy sauce |
1 T |
2 T |
|
Honey |
1 T |
2 T |
|
Sherry |
1 t |
2 t |
|
Lemon juice |
1 t |
2 t |
|
Cornflour |
1⁄2T |
1 t |
|
Minced garlic |
1⁄4T |
1⁄2T |
|
Minced ginger |
1⁄2T |
1 t |
|
Oil |
1 T |
2 T |
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Quick cooking vegetables, e.g. Celery, mushrooms, red or green pepper, spinach, spring onions or frozen stir-fry vegetable mix |
1-1 1⁄2 cups |
2-3 cups |
|
Water |
1 T |
2 T |
Method
- Cut the chicken breast meat across the grain into 5mm thick slices.
- Mix the next seven ingredients in a bowl. Add the sliced chicken and combine thoroughly. Cover and place in the refrigerator for at least 15 minutes.
- If using fresh vegetables prepare by slicing them into pieces about the same size as the chicken.
- Heat the oil in a frypan. Add vegetables and toss until coated with oil and heated through. Add water. Cook until the vegetables are barely tender, and then remove from pan.
- Add a little extra oil if necessary to the pan. Remove the chicken from the marinade using a pair of tongs. Add chicken to the pan and stir over a high heat until chicken strips turn white.
- Return the vegetables and the marinade. Stir to combine and heat through.
Serving Suggestion: serve immediately after cooking on noodles or rice.
t = teaspoon