| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 1 | lg | Chicken breast |
| 4 | tb | Cornflour |
| 100 | g | Mangetout |
| 2 | tb | Vegetable oil |
| 2 | Cm ginger; peeled and cut into | |
| ; matchsticks | ||
| 2 | Scallions; in 2cm pieces | |
| 4 | tb | Chicken stock |
| 1 | tb | Light soy sauce |
| 1/2 | Lime; juice of | |
| 1 | tb | Fish sauce |
INSTRUCTIONS
Bring a pan of water to the simmer. Slice the chicken into 1cm slices and dust well with cornflour. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture. Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the mangetout and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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