Sticky chicken stir-fry
- February 2010
- 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.
- 7.8g (1.6g saturated)
- 8.4g (7.3g sugars)
- 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
- 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.
Make your food stretch further by thinly slicing the chicken breasts in the stir-fry.
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