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Bill Granger's Chicken Stirfry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lovely and light comfort food!

Lovely and light comfort food!

Ingredients

Serves: 4

Metric Cups
  • 600 grams chicken fillets (thinly sliced, excess fat trimmed)
  • 3 tablespoons light soy sauce
  • 2 tablespoons kecap manis (sweet soy sauced)
  • 1 tablespoon lime (juice)
  • 1 tablespoon peanut oil
  • 1 onion (cut into thin wedges)
  • 3 centimetres 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 (trimmed)
  • 1 rice (steamed to serve)
  • 1 fresh coriander (to serve)
  • 21⅙ ounces chicken fillets (thinly sliced, excess fat trimmed)
  • 3 tablespoons light soy sauce
  • 2 tablespoons kecap manis (sweet soy sauced)
  • 1 tablespoon lime (juice)
  • 1 tablespoon peanut oil
  • 1 onion (cut into thin wedges)
  • 1⅙ inches fresh gingerroot (peeled and cut into matchsticks)
  • 5⅓ ounces shitake mushrooms (halved if large)
  • 1 red bell pepper (or red chilli seeded and thinly sliced)
  • 7 ounces snow peas (trimmed)
  • 1 rice (steamed to serve)
  • 1 cilantro (to serve)

Method

Bill Granger's Chicken Stirfry is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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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