Bill Granger's Chicken Stirfry

A community recipe by Anonymous

Not tested or verified by Nigella.com

Print me

Introduction

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 ginger (peeled and cut into matchsticks)
150 grams shiitake 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 shiitake 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.