The perfect chicken stir-fry

YOU
4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Spice up your day with a touch of sweet and a dash of zing.

By Food24 November 03 2009
0
SHARES
1.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

5.00 ml Chinese five-spice powder
40.00 ml cornflour
1.00 green pepper — cut into strips
1.00 onion — large, halved ans sliced
100.00 ml hoisin sauce — or plum sauce or sweet soy sauce
2.00 celery stalks — chopped
5.00 ml sea salt and freshly ground black pepper
1.00 green chilli — finely sliced
30.00 ml butter — or oil
4.00 chicken breast fillets — cut into strips
Tap for ingredients
Tap for ingredients

Method:

Combine the cornflour and spice and coat the chicken strips with the mixture. Heat 10 ml of the butter or oil in a wok or large frying pan and stir-fry the chicken strips in batches until lightly browned and tender.

Add more butter as needed. Remove from the pan and set aside. Add the onion, celery, chilli and green pepper strips to the pan and stir-fry until the vegetables are tender.

Add the chicken and sauce of your choice to the vegetables and stir-fry until heated through. Season with salt and pepper and serve with basmati rice.

Reprinted with the permission of YOU.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.