Prep Time: 30 minutes
Cooking Time: 10 minutes
Ingredients
2 tbsp. Groundnut Oil
2 Skinless Free-Range Chicken Breast (Cut into stripes)
1 Garlic Clove (Crushed)
1 tsp. Grated fresh Ginger
1 Star Anise
1/2 tsp. finely chopped fresh Red Chilli
Handful Mangetout
2 Pak Choi (Stems Separated)
4 Spring Onions (Sliced)
100g Wild Mushrooms (Trimmed and cut)
4 tbsp. Soy Sauce
2 tbsp. Balsamic Vinegar
Parsley
1 tbsp. Chopped fresh Tarragon
1 tbsp. Chopped fresh Chives
Method
In a large frying pan or wok, heat the groundnut oil over a medium high heat
Add the chicken and cook, lightly tossing for 3-4 minutes until the chicken turns white and is almost cooked through
Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds
Ass the Mangetout, pak choi, spring onions and mushrooms and stir fry for another 3-4 minutes until they are all lightly cooked.
Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately
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