FRAGRANT THAI CHICKEN STIR-FRY
- Nicky Kruger
- Jun 24, 2015
- 1 min read
Once you have all the ingredients ready, chicken stir-fry is quick and EASY TO cook! The combination of mint and coriander stirred through at the end really lifts all the flavours and gives it a good kick!
INGREDIENTS
125 ml hot water
1 KNORR Chicken STOCK Pot
1 Stalk finely shredded lemon grass
125 ml Sliced button mushrooms
125 ml Baby corn, sliced
1 Carrot, peeled and sliced
30 ml Sweet chilli sauce
15 ml Chopped mint
30 ml Chopped coriander
30 ml sunflower OIL
400 g Chicken breast fillet, cut in thin strips
1 Small onion, finely chopped
2 Cloves garlic, crushed
10 ml Crushed ginger
250 ml Broccoli florets
1 Small red pepper, sliced
4 Spring onions, sliced
125 ml Sliced green beans
METHOD
Heat half the sunflower OIL in a wok and stir-fry chicken until golden brown, then remove and SET aside.
Heat remaining oil and fry onion, garlic and ginger until soft. Add the vegetables and stir-fry until almost tender.
Return the chicken to wok with lemon grass, KNORR Chicken STOCK Pot, water and sweet chilli sauce and stir-fry 1-2 minutes longer.
Remove from heat, stir through mint and coriander and serve with rice
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