Quick Chicken and Spring Onion Stir Fry Recipe
Ingredients
| Pasta | 50 Gram | |
| Butter | 75 Gram | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Teaspoon, finley diced | |
| Ginger root | 1 Teaspoon, shredded | |
| Skinless boneless chicken | 175 Gram | |
| Ground black pepper | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Green pepper | 1/2 Large, thinly sliced | |
| Pepper red | 1/2 Large, thinly sliced | |
| Water | 150 Milliliter | |
| 1 large bunch spring onions, chopped | ||
| Chopped coriander | 1 Tablespoon, garnish | |
| Single cream | 2 Tablespoon | |
Directions
1. Cook the pasta in lightly salted boiling water according to the packet instructions until just tender. Set aside.
2. Heat the butter with the oil in a saucepan. Lower the heat and add the finely diced garlic, ginger and chicken pieces and stir-fry for about 2 minutes to seal the chicken.
3. Add the pepper, turmeric, salt, Worcestershire sauce, and green and red peppers and cook for about 2 minutes, stirring occasionally.
4. Pour in the water, cover and cook over a low heat for 5 minutes. Add the spring onions, fresh coriander and cream and cook for a further 5 minutes.
5. Finally, add the cooked pasta and heat through. Serve immediately, garnished with fresh coriander.
2. Heat the butter with the oil in a saucepan. Lower the heat and add the finely diced garlic, ginger and chicken pieces and stir-fry for about 2 minutes to seal the chicken.
3. Add the pepper, turmeric, salt, Worcestershire sauce, and green and red peppers and cook for about 2 minutes, stirring occasionally.
4. Pour in the water, cover and cook over a low heat for 5 minutes. Add the spring onions, fresh coriander and cream and cook for a further 5 minutes.
5. Finally, add the cooked pasta and heat through. Serve immediately, garnished with fresh coriander.
Chef
