Chicken and Pea Stir-fry
Over a year ago
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Ingredients
- 2 tsp. Corn Flour
- 2 tbsp. sherry
- 2 tbsp. sunflower oil
- 2 skinless chicken breasts (sliced into strips)
- salt
- pepper
- 100g Chinese cabbage (shredded finely)
- 1 red pepper (deseeded and sliced)
- 175g Bean Sprouts
- 100g Birds Eye Peas
- 6 spring onions (thickly sliced)
- 1 garlic clove (crushed)
- 60 ml Chicken stock
- 2 tbsp. light soy sauce
Accompaniment
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Method
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1
1. Blend the corn flour with the sherry
2. Heat the oil in a wok or large frying pan until very hot. Season the chicken and cook for 2 minutes, stirring all the time
3. Lift out with a slotted spoon and set aside
4. Reheat the pan and add the cabbage, red pepper, bean sprouts, peas, spring onions and garlic. Cook for 3–4 minutes, stirring all the time
5. Return the chicken to the pan and stir in the stock, soy sauce and sherry mixture
6. Cook for another minute until the liquid has thickened slightly and the vegetables are still crisp
7. Taste and check the seasoning, then serve at once with plain white rice
This made an interesting change to just mid week chicken and veg!What makes it good is you can use other veg if you dont have bean sprout - i substitueted for baby corn