Sticky chicken stir-fry

Name: Sticky chicken stir-fry
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 2 tbsp kecap manis (Indonesian soy sauce, from Waitrose and Asian supermarkets); 1 tbsp soy sauce; Juice of ½ lime, plus extra to serve; 1 garlic clove, finely chopped; 3cm piece fresh ginger, grated; 3 skinless free-range chicken breasts, sliced; 2 tbsp groundnut oil; 1 red chilli, sliced; 3 shallots, finely sliced; 3 baby pak choi, quartered; 1 red and 1 yellow pepper, sliced; 225g can bamboo shoots, drained; Bunch fresh coriander, chopped

Easy
February 2010

Easy
February 2010

Test kitchen approved

Serves 4
Takes 20 minutes to make, 12 minutes to cook, plus marinating

This tasty chicken stir-fry, with pak choi, peppers and bamboo shoots, is super quick and healthy as well.

Nutrition: per serving

Calories: 229kcals
Fat: 7.8g (1.6g saturated)
Protein: 31.7g
Carbohydrates: 8.4g (7.3g sugars)
Salt: 2.5g

Nutrition: per serving

Calories: 229kcals
Fat: 7.8g (1.6g saturated)
Protein: 31.7g
Carbohydrates: 8.4g (7.3g sugars)
Salt: 2.5g

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Ingredients

2 tbsp kecap manis (Indonesian soy sauce, from Waitrose and Asian supermarkets)
1 tbsp soy sauce
Juice of ½ lime, plus extra to serve
1 garlic clove, finely chopped
3cm piece fresh ginger, grated
3 skinless free-range chicken breasts, sliced
2 tbsp groundnut oil
1 red chilli, sliced
3 shallots, finely sliced
3 baby pak choi, quartered
1 red and 1 yellow pepper, sliced
225g can bamboo shoots, drained
Bunch fresh coriander, chopped

Method

Mix the kecap manis, soy sauce, lime juice, garlic and ginger in a bowl. Add the chicken, stir to coat, and leave to marinate for up to 30 minutes.
Heat the oil in a wok or large frying pan over a high heat and brown the chicken for 3 minutes. Add the chilli, shallots, pak choi, red and yellow peppers and any leftover marinade, and fry for 6 minutes more until the chicken is cooked through.
Add the bamboo shoots and warm them through. Stir through the coriander leaves, squeeze some lime juice over, and serve with boiled rice.