| 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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