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#WFD – Fragrant Thai Chicken Stir-Fry
Remove from heat, stir through mint and coriander and serve with rice
POLOKWANE – Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.
What’s for Dinner says the combination of mint and coriander stirred through at the end really lifts all the flavours and gives this dish a good kick!
Ingredients
- 125ml hot water
- 1 x KNORR Chicken Stock Pot
- 1 stalk lemon grass, finely shredded
- 125ml button mushrooms, sliced
- 125ml baby corn, sliced
- 1 carrot, peeled and sliced
- 30ml sweet chilli sauce
- 15ml mint, chopped
- 30ml coriander, chopped
- 30ml sunflower oil
- 400g chicken breast fillet, cut in thin strips
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 10ml ginger, crushed
- 250ml broccoli florets
- 1 small red pepper, sliced
- 4 spring onions, sliced
- 125ml green beans, sliced
Method
- Heat half the sunflower oil in a wok and stir-fry chicken until golden brown, then remove and set aside.
- Heat remaining oil and fry onion, garlic and ginger until soft. Add the vegetables and stir-fry until almost tender.
- Return the chicken to wok with lemon grass, KNORR Chicken Stock Pot, water and sweet chilli sauce and stir-fry 1-2 minutes longer.
- Remove from heat, stir through mint and coriander and serve with rice.
