| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Rustie’s, Real, Cooks |
1 |
servings |
INGREDIENTS
| 6 |
|
Chicken breasts |
| 6 |
oz |
Bean sprouts |
| 4 |
oz |
Mange tout |
| 3 |
|
Peppers; red, yellow and |
|
|
; orange |
| 1/2 |
|
Red cabbage |
| 1/2 |
|
Green cabbage |
| 4 |
|
Spring onions |
| 1 |
oz |
Grated fresh ginger |
| 1 |
tb |
Soy sauce |
| 1 |
|
Green chilli pepper |
| 1 |
|
Red chilli pepper |
|
|
Tandoori spice powder |
|
|
Olive oil |
| 1/2 |
|
Finely chopped cucumber |
| 1 |
|
Sprig fresh mint |
| 1 |
pt |
Natural yoghurt |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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 1/2
tsp sugar can help to bring out all the flavours.
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