Oriental Chicken Stir Fry

Oriental Chicken Stir Fry

 

Serves 1

 

3oz skinned and boned chicken breast

½ teaspoon vegetable oil

1oz red pepper, thinly sliced

1oz green pepper, thinly sliced

2oz onion, thinly sliced

2oz carrot, cut into matchsticks

2oz mushrooms, thinly sliced

1tsp arrowroot or cornflour

2tsp light soy sauce

6tbsp chicken stock

salt and pepper

1½ oz brown rice

spring onion

 

Cut the chicken into fine strips

Heat the oil in a non-stick frying pan and saute the chicken strips for 3 minutes,

Add the peppers, onion and carrot and fry for a further 5 minutes, stirring occasionally

Add the mushrooms and cook for 2 minutes

Add the beansprouts and cook for 1 minute

Blend arrowroot or cornflour with say sauce and chicken stock

Add to the pan, stir until boiling. Cover and coook for 2 minutes. Adjust seasoning to taste.

Serve immediately with boiled rice garnished with spring onion

 

This dish is ideal made with cooked chicken. Add 2oz cooked skinned chicken, cut into thin strips, with mushrooms