Friday,20 October, 2017
Current issue | Issue 1231, (29 January - 4 February 2015)
Friday,20 October, 2017
Issue 1231, (29 January - 4 February 2015)

Ahram Weekly

Chicken and mushroom stir fry

Serves 4

Ingredients:
500 gm chicken breast fillets (cut into thin strips)
300 gm button mushrooms (halved)
300 gm broccoli small florets
4 spring onions (sliced with green stems)
1 red or yellow capsicum (julienned)
200 ml soy sauce + 1 tbsp cornstarch flour
2 tsp sesame oil
2 tbsp sunflower or corn oil
Ground black pepper

Method:
Add sunflower or corn oil to a hot wok. Stir fry chicken for two to three minutes over medium-high heat. Add onion, mushrooms, broccoli and capsicum; stir frying each for two minutes, alternatively. Sprinkle black pepper. Add soy sauce and cornstarch flour mixture. Stir gently to combine until sauce is thickened. Drizzle sesame oil. Combine and remove from heat. Serve with rice noodles aside.

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