Cherry & Ginger Chicken Stir Fry
(Serves 4 to 6)
 Ingredients:
2 tablespoons cornflour
11/2 teaspoons powdered ginger
salt and black pepper to taste
4 tablespoons peanut oil (divided)
2 chicken breasts, skinned and cut into bite sized
chunks
2 tablespoons ginger, finely diced
3 carrots, sliced
4 celery stalks, sliced
200g snow peas
2 zucchini, sliced
1/2 cup chopped green onion
1 yellow capsicum cut into strips
1/4 cup soy sauce
500g cherries, stemmed and stoned
Method:
In a bowl combine cornflour, powdered ginger,
salt and pepper. Coat chicken pieces with cornflour
mixture. Heat wok and add 2 tablespoons peanut
oil. Place coated, sliced chicken in heated oil
for 6-8 minutes. Remove from wok and set aside.
Add remaining 2 tablespoons peanut oil to wok
and stir-fry ginger for 1 minute before adding
carrots, celery, peas, zucchini, onions and capsicum.
Cook until tender. Add chicken to vegetables and
mix well. Pour soy sauce over vegetables and chicken
and mix well. Add cherries to vegetables and chicken
mixture and stir to combine. Continue cooking
until cherries are warm through. Serve with rice.
FACT
Chicken is a great source of protein with
35gm of protein present in each 4oz breast
of chicken. Just enough to satisfy one serve
of your protein requirements. |
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