CHICKEN STIRY FRY
100g baby sweetcorn
4 skinless, boneless chicken breasts
2.5cm piece root ginger
bunch of spring onions
3 tablespoons olive oil
1 tablespoon soya sauce
Bring a wok or pan of water to the boil. Cut the broccoli into florets. Blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
Cut the chicken into large pieces. Peel the ginger and cut into thin matchsticks. Trim and diagonally slice the spring onions. Peel the carrots and cut into matchcsticks.
Wipe the wok with kitchen pape and heat the oil until almost smoking. Add the chicken and stir fry for 7-8 minutes or until golden. Keep warm
Stir fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and sweetcorn and cook for 1 minute. Add the chicken and heat through.
Variation: Use any fresh vegetables of choice.
Posted on 08/07/2013, in Chicken Stir Fry and tagged Cape Malay, Cape Malay Cooking & Other Delights, Chicken, Easy Chicken, Stir fry, Traditional Cape Malay Food, www.facebook.com/capemalaycooking. Bookmark the permalink. 2 Comments.