Ginger mushroom and chicken stir fry

4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
A dish that is healthy, economical and totally tasty!

By Food24 October 28 2015
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Ingredients (18)

250 g chicken breast fillets
1 brown sugar
2 tsp cornflour
2 tsp ginger — ground
1 tsp salt — fine
1 sherry
2 tsp soy sauce — dark
1 tsp lemon juice
Sauce:
2 tsp cornflour
3 soy sauce — light
200 ml stock — chicken
180 g noodles
1 tsp garlic — paste
100 g shiitake mushrooms — sliced
150 g portabellini mushrooms — sliced
1/2 red onion — thinly sliced
1 carrots — medium, julienned
50 g mangetout — julienned
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Method:

To make the marinade:
cut the chicken fillets into bite sized chunks. Combine the brown sugar, cornflour, ginger, salt, sherry, soy sauce and lemon juice in a bowl and mix until smooth. Add the chicken chunks and toss until they are evenly coated in the marinade. Set aside.

To make the sauce:
Combine the cornflour, soy sauce and chicken stock in a bowl. Set aside.

Heat one teaspoon of olive oil in a frying pan. Add the chicken and marinade and fry until the chicken is just cooked. Transfer the chicken to a plate and set aside.

Cook the noodles as per the instructions on the pack. While the noodles are cooking you can start cooking the veggies.

Heat another teaspoon of olive oil in a large frying pan. Add the garlic paste and cook for 30 seconds. Turn up the heat and fry the shiitake and portabellini mushrooms for 5 minutes. Add the red onion, carrots and mange tout and cook over a high heat for a further 2 minutes.

Give the sauce a stir and then add it to the pan along with the cooked chicken. Allow everything to simmer for a minute or until the sauce has thickened slightly. Check the seasoning.

Drain the noodles and add them to the sauce mixture. Toss everything together, then heap onto heated plates and serve.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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