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Chicken stir fry recipe
Ingredients
3 tbsp sunflower oil
4 spring onions, sliced
2.4 cm (1 in) piece of fresh root ginger, peeled and chopped
3 carrots, thinly sliced
1 red pepper, cored, seeded and cut into thin strips
1 yellow pepper, cored seeded, and cut into thin strips
4 tbsp dark soy sauce 2 tbsp dry sherry mixed with 2 tsp cornflour
4 skinless, boneless chicken breasts, cut into 1 cm (½ in) strips
125 ml (4 fl oz) water
Method
Heat 1 tbsp of the oil in a wok or large frying pan, add the spring onions and ginger, and stir fry for 1 minute.
Heat the remaining oil, add the carrots and peppers, and stir fry over a high heat for 2-3 minutes
Add the measured water and continue stir frying for 1-2 minutes until the liquid boils and thickens slightly. Serve at once.
Serves 4