Rustie's chicken stir fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breasts | |
| 6 | ounces | Bean sprouts |
| 4 | ounces | Mange tout |
| 3 | Peppers; red, yellow and | |
| ; orange | ||
| ½ | Red cabbage | |
| ½ | Green cabbage | |
| 4 | Spring onions | |
| 1 | ounce | Grated fresh ginger |
| 1 | tablespoon | Soy sauce |
| 1 | Green chilli pepper | |
| 1 | Red chilli pepper | |
| Tandoori spice powder | ||
| Olive oil | ||
| ½ | Finely chopped cucumber | |
| 1 | Sprig fresh mint | |
| 1 | pint | Natural yoghurt |
| Salt and pepper to taste | ||
Directions
SAUCE
Remove all the fat and skin form the chicken and slice into thin strips.
Mix in 4 tsp of tandoori powder and leave to marinade in the fridge. Top and tail the mange tout and wash well. Remove seeds from the peppers and slice finely. Shred the two halves of cabbage, chop the spring onions and mix together all of the vegetables.
Finely grate the ginger and chop up the red and green chillies. Heat 2 tbsp of olive oil in a wok or large frying pan. Stir fry the chicken until cooked thoroughly. In another pan heat a further 2 tbsp of olive oil and fry all the vegetables together. Add the chicken pieces to the vegetables along with 1 tbsp of soy sauce, the ginger and the chillies. Serve piping hot with the cucumber sauce.
To make the sauce, simply mix the chopped cucumber with the finely chopped fresh mint and the yoghurt. Add salt and pepper to taste and sometimes ½ tsp sugar can help to bring out all the flavours.
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