3 cm fresh root ginger
(peeled and cut into matchsticks)
150 grams shitake mushrooms
(halved if large)
1 red pepper
(or red chilli seeded and thinly sliced)
200 grams snow peas
(steamed to serve)
1 fresh coriander
Place the chicken in a non-metallic bowl with 1 tbsp. light soy sauce, 1 tbsp. Ketjap Manis. Stir to coat the chicken. Mix the remaining light soy, ketjap manis and limejuice and set aside
Heat half of the peanut oil in a large wok or frying pan over a high heat. Add the chicken in batches and cook for 2-3 minutes or until golden brown. Remove and set aside.
Return wok to a high heat, add the remaining oil, onion and ginger and stir fry for 2 minutes. Add the mushrooms and stir fry for 1 minute. Add the chilli and snowpeas and stir fry for 1 minute further.
Return the chicken to the pan with the reserved sauce and toss untill everything is coated with the sauce. Serve immediately with steamed rice and garnish with some coriander leaves.
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