Picture: Unsplash
Yield
2-3
Cooking Time
5 mins
Preparation Time
5 mins
Ingredients
An easy recipe for when you want a quick, healthy supper. The key is in the preparation: have all the ingredients chopped up and ready to go to ensure a flash in the pan for still succulent chicken and mange tout with the perfect crunch.
2 small chicken breasts, cut into thin strips
2tbsp cornflour
2tbsp peanut or vegetable oil
1 clove garlic, chopped
4 thin slices fresh ginger
150g (5oz) mange tout
1 long red chilli, sliced
4 spring onions, sliced
80ml (2¾fl oz) chicken stock or water
Heat the oil in a large frying pan or wok. When the oil is hot, add the chicken and stir fry for about 2-3 minutes, or until the chicken is cooked. Remove the chicken and set aside.
Add a little extra oil to the pan or wok, then add the garlic, ginger, mange tout, chilli and spring onions and stir fry for a further 2-3 minutes.
Return the chicken to the pan, then add the stock and soy sauce and cook until bubbling and slightly reduced.
This originally appeared on House & Garden UK.
