Simple Chicken Stir-fry
Prepping the chicken and vegetables takes a few to several minutes, depending upon how speedy you are with the knife but the actual cooking time is only around 10 minutes. I use ready-to-wok noodles : if you want to use noodles requiring cooking, get them cooked ready to add at Step 5.
Quantities can be increased for more servings but it’s hard on the hand using the wok beyond 4-6 servings! Not suitable for reheating so no leftovers. #mycookbook
Simple Chicken Stir-fry
Prepping the chicken and vegetables takes a few to several minutes, depending upon how speedy you are with the knife but the actual cooking time is only around 10 minutes. I use ready-to-wok noodles : if you want to use noodles requiring cooking, get them cooked ready to add at Step 5.
Quantities can be increased for more servings but it’s hard on the hand using the wok beyond 4-6 servings! Not suitable for reheating so no leftovers. #mycookbook
Open in Cookpad AppSteps
- 1
Mix the hazelnut oil and pepper in a bowl. Roll the chicken strips in the marinade to cover, then set aside.
- 2
Heat the rapeseed oil medium-high in a wok and fry the garlic, chili and ginger purée for 1 minute.
- 3
Add the chicken strips and cook for 2-3 minutes, tossing or gently turning, until beginning to go golden.
- 4
Add all the vegetables and cook for around 4 minutes, tossing or turning, until vegetables are al dente.
- 5
Add the noodles, soy sauce and black bean sauce, toss, turn or stir to mix well and cook for a further 2 minutes or until the chicken and vegetables are cooked.
- 6
Serve immediately onto warmed plates, sprinkling on some coriander.
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