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Chicken Stir Fry
Ingredients
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4 tablespoons reduced-salt soy sauce
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1 teaspoon Ground Ginger
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1 tablespoon Chinese 5 Spice
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½ -1 teaspoon Chilli Flakes
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1 tablespoons Sesame Seed
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1 tablespoons clear honey
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350 grams (12 ounces) chicken breasts, skinless, boneless, sliced
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2 tablespoons rapeseed oil
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600 grams pack stir fry vegetables
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4 spring onions, sliced diagonally
Key Products
Instructions
- 1 In a large bowl mix the reduced salt soy sauce, Ginger, Chinese Five Spice, Crushed Chillies (if using), Sesame Seeds and honey. Add the chicken and stir to coat.
- 2 Set aside to marinade while you prepare the vegetables. Heat half of the oil in a wok, or large frying pan and stir fry the vegetables for about 4-5 minutes. Set aside.
- 3 Heat the remaining oil and stir fry the chicken for 3-4 minutes, reserving the marinade.
- 4 Add the reserved marinade and spring onions the chicken and cook for a further 2 minutes, or until the chicken is cooked through.
- 5 Stir in the cooked vegetables and warm through for another couple of minutes.
- 6 Great served with boiled egg noodles tossed with Schwartz Sesame Seeds.
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