Macaroni stir-fry chicken

Recipe from: 6/3/1999 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 600
    g
    chicken breast fillets
  • MARINADE
  • 65
    ml
    soya sauce
  • 65
    ml
    sherry
  • 30
    ml
    fresh lemon juice
  • 30
    ml
    soft brown sugar
  • 15
    ml
    grated fresh ginger
  • 2
    cloves of garlic, crushed
  • 500
    g
    macaroni
  • 65
    ml
    oil
  • 1
    red sweet pepper, deseeded and chopped (optional)
  • 5
    spring onions, chopped (use green parts as well)
  • 315
    ml
    chicken stock
  • salt and ground black pepper to taste
  • 30
    ml
    cornflour
  • 175
    g
    bean sprouts (optional)
  • chopped fresh parsley
 

Method

 
Flatten the chicken breasts slightly and cut into strips. Mix the marinade and pour over the chicken. Allow to stand for at least an hour. Cook the macaroni in fast-boiling salted water until soft and drain. Heat half the oil in a pan. Fry the sweet pepper for one minute. Drain the chicken, add to the sweet pepper and stir-fry until cooked. Add the spring onions, stir and pour the remaining marinade over as well as the stock. Allow to cook through and season with salt and pepper. Mix the cornflour with a little cold water until it forms a paste and add to the stir-fry. Stir well. Heat until the sauce thickens slightly, add the bean sprouts and heat until warmed through. Mix with the cooked pasta, add the chopped parsley and serve.
 

Read more on: starch  |  shallow-fry
 

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