Chicken Stir Fry

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Chicken Stir Fry.

The Oriental flavour of this dish is easy to achieve with the help of the Kenwood Food Processor and the Kenwood Electric Wok.  A quick and easy dish!

15ml cornflour                                                 2 large carrots

15ml lemon juice                                            2/3 baby marrows

salt and pepper                                              1onion,halved

200ml chicken stock                                     2/3 sticks celery

2ml chilli paste                                                a few mushrooms, optional

60ml soy sauce                                           &nbbsp;  a few green beans

4 chicken breasts                                           1 red pepper

a little oil                                                            hot cooked rice if desired

Combine cornflour, lemon juice,salt & pepper,chicken stock, chilli paste and soy sauce. Cut chicken breasts into thin strips and pour over the chicken stock mixture. let marinate for about 30 minutes. drain and reserve stock mixture.

Fit the food processor with the shredding plate and shred the carrots and baby marrows.Slice remaining vegetables with the slicing plate.

Heat a little oil in the Kenwood Electric Wok.Stir fry chicken until just cooked, then remove the chicken from the wok. Stir-fry the vegetables until just tender. Add chicken and resrved marinade. Stir-fry until mixture bubbles and sauce thickens.Serve hot with rice if desired.

Ingredients

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