Chicken Recipes

THAI CHICKEN AND VEGETABLE STIR-FRY

Make this easy-to-fix dish a little hotter by adding more fresh ginger.

INGREDIENTS
1 piece lemon grass (or the rind of
1/2 lemon)
1/2 in piece of fresh ginger
1 large garlic clove
2 tablespoons sunflower oil
10 ounces lean chicken, thinly sliced /2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchsticks
4 ounces thin green beans
2 tablespoons oyster sauce pinch sugar salt and black pepper 1/4 cup salted peanuts,
lightly crushed, and cilantro leaves, to garnish
cooked rice, to serve

SERVES 4

1. Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds, or until brown.

2. Add the chicken and stir-fry Ls for 2 minutes. Then add the vegetables and stir-fry for 4—5 minutes, until the chicken is cooked and the vegetables are almost cooked.

3. Finally stir in the oyster sauce, sugar and seasoning to taste and stir-fry for another minute to mix well. Serve immediately, sprinkled with the peanuts and cilantro leaves and accompanied with rice.