Tuesday, April 10, 2012

Chicken and Zucchni Stir Fry


450g chicken thigh fillets, cut into strips
2 tablespoons corn flour
2 tablespoons oil
2 small zucchini, cut in half and thinly sliced (unpeeled)
1 teaspoon finely chopped ginger
50ml white wine
1-2 teaspoons chicken stock powder
1 teaspoon sesame oil

  1. Coat the chicken strips with cornflour. Heat up the oil in a wok over high heat and fry half the chicken strips. Once the meat starts turning golden in colour, remove from the work and set aside covered. Repeat with remaining chicken.
  2. In the same oil, cook the zucchini briefly.
  3. Add chicken and ginger to the zucchini. Cover with wine and stir through.
  4. Sprinkle chicken stock powder and cook for a few minutes. Just before serving drizzle with sesame oil. Serve with steamed rice.
Notes & Tips

An easy way to cut chicken strips thinly is to freeze the meat lightly and cut. Then ensure it is completely thawed out prior to cooking.

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