| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Brown sugar |
| 4 |
tb |
Soy sauce |
| 1 |
ts |
Cornflour |
| 1 |
tb |
Lemon juice |
|
|
For the stirfry |
| 375 |
g |
Chicken breast; skinless, cut into |
|
|
; 5cm (2inch) strips |
|
|
; (12oz) |
| 2 |
ts |
Olive oil |
| 2 |
|
Stalks celery; cut into 5cm |
|
|
; (2inch) sticks |
| 2 |
|
Carrots; peeled and cut into |
|
|
; 5cm (2inch) sticks |
| 1 |
|
Red pepper; deseeded and cut |
|
|
; into 5cm (2inch) |
|
|
; sticks |
| 8 |
|
Salad onions; cut into 5cm |
|
|
; (2inch) diagonals |
| 175 |
g |
Bean sprouts; (6 oz) |
INSTRUCTIONS
FOR THE MARINADE
1. Mix together the ingredients for the marinade.
2. Add the chicken strips, cover and refrigerate for 30 minutes.
3. Heat the oil in a wok or large pan and cook the carrots for 2
minutes.
4. Add the chicken strips, marinade, red pepper,salad onions and bean
sprouts and cook for 7 minutes.
5. Serve hot.
Notes:
This can be served on a bed of medium noodles.
Converted by MC_Buster.
NOTES : A spicy stir fry, low in fat and easy to prepare.
Converted by MM_Buster v2.0l.
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