Sticky chicken stir-fry
- Published: 31 Jan 10
- Updated: 18 Mar 24
This tasty chicken stir-fry, with pak choi, peppers and bamboo shoots, is super quick and healthy as well.
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Serves 4
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Takes 20 minutes to make, 12 minutes to cook, plus marinating
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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
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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.
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- Recipe from February 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 229kcals
- Fat
- 7.8g (1.6g saturated)
- Protein
- 31.7g
- Carbohydrates
- 8.4g (7.3g sugars)
- Salt
- 2.5g
delicious. tips
Make your food stretch further by thinly slicing the chicken breasts in the stir-fry.
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