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Ingredients
Chicken Marinade 1 tblspn crushed garlic (about 4 cloves) 1 and 1/2 tblspn corn flour 1/4 tspn salt 1 tspn light soy sauce 1 tspn rice wine 1 tspn sesame oil 1 tspn oyster sauce Stir Fry 1 large chicken breast sliced into 5mm thick slices (approx 250g) 1 red or green pepper, roughly chopped into pieces about 1x1 cm 90-100g beansprouts 150g Singapore type vermicelli noodles (optional or serve with rice) 4-5 spring onions washed and cut into chunky pieces 2 tblspns light soy sauce 1 tblspn dark soy sauce 2.5cm (1 inch) ginger, cut into matchsticks 4 cloves garlic, finely chopped 1 red chilli finely chopped (Optional - leave seeds in for more heat) Ground nut oil for stir frying Sesame oil for seasoning Hoisin sauce for seasoning (optional)
Method
Mix all ingredients for chicken marinade together, adding the corn flour last. Do not worry if it's a bit lumpy, it doesn't matter. Add chicken making sure it is well coated and leave for 30-60 minutes Heat a wok until it is smoking, it is very important that the wok remains very hot throughout the whole cooking process, then add a tblspn of oil, add the peppers and stir fry for 90 seconds, remove from the wok and set aside. Add a little more oil and add the chicken, stir fry until it loses its pinkness and is no longer translucent, this should take approx 2-3 minutes, remove from wok and set aside with the peppers. Add a little more oil and add the chilli, ginger and garlic and stir fry for about 15 -20 seconds, until fragrant, add the light and dark soy sauce and bring it to the boil Return the peppers and chicken to the wok and stir fry until everything, making sure it is coated In the soy sauce mix. Add the beansprouts, spring onions and noodles and stir fry for a further 2 minutes. Turn off the heat, season with a little sesame oil and hoisin sauce (optional).
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