Garlic chicken stir-fry

By admin
26 September 2012

Thanks Nazeema Davids of Cape Town for sharing your lovely recipe with our readers!

30ml (2 T) peanut oil

6 cloves of garlic, crushed

5 ml (1 t) ginger, freshly grated

1 bunch of spring onions, chopped

5 ml (1 t) salt

450 g fillet chicken breast, cut into strips

2 onions, thinly sliced

250 ml (1 c) cabbage, sliced

1 red pepper, thinly sliced

250 ml (2 c) sugar snap peas

250 ml (1 c) chicken stock

30 ml (2 T) soy sauce

30 ml (2 T) white sugar

30 ml (2 T) corn flour

Heat peanut oil in a wok or a large saucepan, stir in the garlic, ginger, spring onions and salt.

Stir-fry until onion becomes translucent – about 2 minutes.

Add the chicken and stir-fry for about 3 minutes, add the onions, cabbage, pepper, peas and 125 ml (½ c) of the stock, cover and simmer on a low heat until the chicken is cooked – about 15 minutes.

In a bowl, mix the remaining stock, soy sauce, sugar and corn flour.

Add to the chicken and stir until the sauce has thickened and everything is coated with the thickened sauce.

Serve immediately on hot rice if desired.

- Prepared by Carmen Hendricks & Nolan Daniels

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