Stir-fried chicken with pear

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 13
Servings 4
Time 15 min


  • 50
    sunflower oil
  • 2
    medium onions, sliced into rings
  • 6
    chicken breast fillets, cubed
  • 3
    medium carrots, peeled and sliced into julienne strips
  • 250
    fresh black mushrooms, sliced
  • 1
    Chinese cabbage, sliced
  • 1
    pear, cut into thin wedges
  • 100
    litchi juice
  • 50
    light soy sauce
  • 2
    cloves garlic, crushed
  • 10
  • 2
    packets chicken-flavoured instant noodles, to serve


+- 8 min
Heat the oil in a large wok or frying pan. Sauté the onions over medium to high heat for 30 seconds. Add the chicken cubes and stir-fry for 1 minute. Add the carrots and stir-fry for a further minute, then add remaining vegetables and pear and stir-fry gently until the carrots are al dente. Mix the litchi juice, soy sauce, garlic and cornflour together, add to the stir-fry and continue to cook, stirring, for about 30 seconds, until the sauce has thickened. Serve immediately with instant noodles. Serves: 4 Preparation time: 15 minutes Cooking time: ± 8 minutes

Read more on: poultry  |  shallow-fry

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