Bhutanese Chilli Chicken Stir Fry
Easy
< 30 Minutes
Serves 5
Bhutanese Chilli Chicken Stir Fry
Ingredients
Method
Cook rice according to directions on pack.
Place chicken and cornflour in a snap lock or freezer bag and shake, to coat.
Heat a wok over a high heat. Add half the vegetable oil and swirl to coat. Add half the chicken and stir-fry for about 5 minutes until golden brown. Remove chicken and set aside. Repeat with remaining vegetable oil and chicken.
Reduce heat to medium. Add sesame oil and onions to wok. Stir-fry 1 minute or until onions begin to soften. Add chillies, ginger and garlic and stir-fry for 1 minute or until fragrant. Return chicken to wok, along with mushrooms and gai lan stems, leaving out any delicate mushrooms such as enoki. Stir-fry for 5 minutes or until mushrooms are tender and chicken is cooked through.
Add gai lan leaves, tomatoes, soy sauce, water and any reserved mushrooms. Stir-fry for 1-2 minutes or until gai lan has wilted.
Serve over rice.
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Bhutanese Chilli Chicken Stir Fry
Easy
< 30 Minutes
Serves 5
N/A
Ingredients
Method
Cook rice according to directions on pack.
Place chicken and cornflour in a snap lock or freezer bag and shake, to coat.
Heat a wok over a high heat. Add half the vegetable oil and swirl to coat. Add half the chicken and stir-fry for about 5 minutes until golden brown. Remove chicken and set aside. Repeat with remaining vegetable oil and chicken.
Reduce heat to medium. Add sesame oil and onions to wok. Stir-fry 1 minute or until onions begin to soften. Add chillies, ginger and garlic and stir-fry for 1 minute or until fragrant. Return chicken to wok, along with mushrooms and gai lan stems, leaving out any delicate mushrooms such as enoki. Stir-fry for 5 minutes or until mushrooms are tender and chicken is cooked through.
Add gai lan leaves, tomatoes, soy sauce, water and any reserved mushrooms. Stir-fry for 1-2 minutes or until gai lan has wilted.
Serve over rice.