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Chicken stirfry "hoi sin"
Flavours of the East.
| Serves: |
4 people |
| Prep time: |
20 minutes |
Ingredients:
| 4 |
of |
chicken breasts |
| 2 |
tblsp |
vegetable oil |
| 2 |
of |
onions, medium |
| 1 |
cup |
carrots, medium |
| 1 |
of |
red capsicum |
| 1 |
of |
green capsicum |
| 0.5 |
of |
brocolli |
| 1 |
cup |
snow peas |
| 0.5 |
cup |
chicken stock |
| 0.25 |
cup |
soy sauce |
| 2 |
tsp |
cornflour |
| 0.25 |
cup |
hoi sin sauce |
| 2 |
tsp |
garlic, crushed |
| 1 |
tsp |
ginger, crushed |
| 0.5 |
kg |
chinese egg noodles |
Method:
-
Slice onions, carrots, capsicum.
-
Cut brocolli into flourettes.
-
Mix together stock, cornstarch, soy, hoi sin, garlic, ginger, set aside.
-
Heat 1/2 the oil in wok until quite hot.
-
Add chicken, saute quickly, keeping it moving, about 2 minutes Remove from pan and set aside.
-
Heat remaining oil in wok, add onion, carrot, capsicum and brocolli, saute quickly, keeping it moving, about 2 minutes. When brocolli is bright green, add snowpeas, ginger and garlic and cook for 2-3 minutes more. Brocolli should be tender and pea pods a bright green.
-
Add soy sauce mixture, mix thoroughly, and stir until thickened. Add a little more water or stock if necessary. Return chicken + juices to wok and heat through.
-
Turn into a serving dish and serve immediately with rice or noodles.
See also: Chicken stock
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