Chicken and Mushroom Stir Fry in Sweet Chilli Sauce
Chicken and Mushroom Stir Fry in Sweet Chilli Sauce
John Young
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
Mix corn flour, Soya sauce, sherry and black pepper in a bowl
Add chicken, mix and leave to marinate for a couple of hours.
Heat oil. Add chicken and stir fry until nicely sealed and browned. Remove from oil and keep aside.
Heat the same oil again, adding a little more if necessary. Add and fry garlic and ginger for a couple of minute.
Add onions and stir fry for a couple of minutes.
Add chicken and mushrooms and stir fry for a couple of minutes.
Add Chilli sauce. If it looks too dry, add 1/4 cup of water, to make a thick gravy.
Cook for a few minutes and serve hot with Boiled Rice and Margaret Sook Young?s Instant Chilli Sauce.
