Spicy chicken stir fry with golden enoki mushrooms

The addition of papaya gives this dish a lively freshness.
 
chicken and mushroom stifry

Recipe from: 5 December 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    Tbs
    peanut oil
  • 2
    chicken breasts - sliced thinly
  • 1
    red Thai chilli - sliced
  • 1
    tsp
    fresh ginger - grated
  • 1
    clove garlic - sliced
  • 2
    small heads bok choi
  • 1
    cup
    broccoli or fine beans - sliced
  • 3/4
    cup
    golden enoki mushrooms or 1 cup
  • exotic mushrooms - sliced
  • 1
    salad onion (or 3/4 spring onion)
  • finely sliced
  • 6
    slices papaya
  • soy sauce - to taste
Servings: Change Serving
 
 

Method

 
In a medium-large sized pan or wok on medium-high heat, add the peanut oil, chicken and red chilli. fry stirring for a minute or two.

Add ginger, garlic and broccoli and stir around for 2 -3 minutes.

Add soy sauce and stir through. Turn the heat down to medium and add the bok choi and enoki mushrooms. Cook for less than a minute, stirring. The chicken should be cooked through by now. Toss in the spring onions and remove from heat.

Toss into a serving bowl and add slices of papaya.  Serve with more soy sauce and extra sliced red chilli if desired.

* Prepare enoki by slicing 2cm off base and dividing into small bundles or pulling each thread separate.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.


 

Read more on: recipe  |  stirfry  |  chicken  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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