Mamta's Kitchen

Chicken and Mushroom Stir Fry in Sweet Chilli Sauce

Chicken and Mushroom Stir Fry in Sweet Chilli Sauce

John Young

EasyMainMeat

This a dish is quite easy, and it is quick to make. You don’t need to be a skilled cook to try it.

Serves 4 (more if there are other dishes)

Ingredients

  • 2 chicken breasts, skinned, boned and cut into cubes

  • 1 tbsp. corn-flour

  • 2 tbsp. Soya sauce

  • 2 tbsp. sherry

  • 1/2 tsp. back pepper

  • 100-150 gm baby button mushrooms, whole

  • 1 medium onion, peeled and cut into cubes

  • 2 large cloves garlic, peeled and sliced

  • 1 inch piece of ginger, peeled and sliced

  • 4 tbsp. sweet chilli sauce (Lingham’s is good)

  • 4 tbsp. Tomato ketchup

  • 2 tbsp. cooking oil

Instructions

  1. Mix corn flour, Soya sauce, sherry and black pepper in a bowl

  2. Add chicken, mix and leave to marinate for a couple of hours.

  3. Heat oil. Add chicken and stir fry until nicely sealed and browned. Remove from oil and keep aside.

  4. Heat the same oil again, adding a little more if necessary. Add and fry garlic and ginger for a couple of minute.

  5. Add onions and stir fry for a couple of minutes.

  6. Add chicken and mushrooms and stir fry for a couple of minutes.

  7. Add Chilli sauce. If it looks too dry, add 1/4 cup of water, to make a thick gravy.

  8. Cook for a few minutes and serve hot with Boiled Rice and Margaret Sook Young’s Instant Chilli Sauce.

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