Name: Chicken stir-fry pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 150.00 ml cheddar cheese grated; 40.00 ml oil; 6.00 chicken breast fillets thinly sliced; 2.00 garlic cloves, crushed; 10.00 ml fresh ginger freshly grated; 8.00 spring onions chopped; 1.00 pepper red, green and yellow, strips; 4.00 celery stalks julienned; 200.00 g green beans trimmed; 300.00 ml water; 35.00 ml vinegar; 25.00 ml sugar; 15.00 ml soy sauce; 30.00 ml cornflour

Recipe Disclaimer

Tap for method

Ingredients (14)

quantity choux pastry (see recipe)

150.00 ml	cheddar cheese — grated
40.00 ml	oil
6.00	chicken breast fillets — thinly sliced
2.00	garlic — cloves, crushed
10.00 ml	fresh ginger — freshly grated
8.00	spring onions — chopped
1.00	pepper — red, green and yellow, strips
4.00	celery stalks — julienned
200.00 g	green beans — trimmed
300.00 ml	water
35.00 ml	vinegar
25.00 ml	sugar
15.00 ml	soy sauce
30.00 ml	cornflour

Tap for ingredients

Method:

1. Stir cheese into choux pastry mixture. Spoon around the edge of a greased oval ovenproof dish, leaving the centre hollow. Bake in preheated 200 ºC oven for 25 to 35 minutes until puffed and golden.
2. Meanwhile, prepare the chicken. Heat oil in a large frying pan. Brown chicken pieces over a high heat for one minute, then remove from the pan. Add garlic and ginger to the pan and sauté for 30 seconds. Add veggies and stir-fry until just tender.
3. Mix remaining ingredients together and stir into the veggies. Add cooked chicken and stir mixture until sauce thickens.
4. Spoon mixture into the middle of the cooked choux paste and serve immediately.