Kikkoman honey and garlic chicken stir-fry
Ingredients for 4 portion(s)
- 4 skinless chicken breast, cut into fine strips
- 1 egg white, whisked
- pinch of salt
- 2 tsp. cornflour
- 3 tbsp. groundnut oil
- 1 tsp fresh ginger, shredded
- 1 small Savoy cabbage, shredded
- 5 spring onions, sliced diagonally
- 2 sweet red peppers, cut into strips
- 3 carrots, peeled and cut into fine strips
- 3 courgettes cut into fine strips
- 200 g bean sprouts
- 5 tbsp.
- 2 tbsp. mixed seeds – sesame, pumpkin and sunflower
Preparation
Combine the chicken with the egg white, salt and corn flour. Refrigerate for about 15 minutes.
Heat the wok or large frying pan and add half the oil. Add the chicken and stir fry for about 2 minutes until the chicken turns white and opaque. Drain the chicken, set aside and discard the oil. Wipe the wok clean with kitchen towel.
Heat the wok again and add the remaining oil. Add the ginger and fry for a minute. Add all the vegetables apart from the bean sprouts and stir fry for 5-6 minutes. Return the chicken to the wok and stir fry with the vegetables. Add the bean sprouts and Teriyaki marinade stir-fry - Honey and Garlic. Stir fry for a further minute. Just before serving sprinkle on the seed mix.
Serve with cooked egg noodles.
Tip: Replace the chicken with tofu for a vegetarian alternative.
Ingredients for 4 portion(s)
- 4 skinless chicken breast, cut into fine strips
- 1 egg white, whisked
- pinch of salt
- 2 tsp. cornflour
- 3 tbsp. groundnut oil
- 1 tsp fresh ginger, shredded
- 1 small Savoy cabbage, shredded
- 5 spring onions, sliced diagonally
- 2 sweet red peppers, cut into strips
- 3 carrots, peeled and cut into fine strips
- 3 courgettes cut into fine strips
- 200 g bean sprouts
- 5 tbsp.
- 2 tbsp. mixed seeds – sesame, pumpkin and sunflower
