Stir Fried Sweet and Sour Chicken Recipe
Ingredients
| 275 g / 10 oz Chinese egg noodles | ||
| 30 ml / 2 tbsp sunflower oil | ||
| Onions spring | 3 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2.5 cm / 1 in piece fresh root ginger, peeled and grated | ||
| 5 ml / 1 tsp hot paprika | ||
| 5 ml / 1 tsp ground coriander | ||
| 3 chicken breasts without skin and bone, sliced | ||
| 115 g / 4 oz / 1 cup mange-touts, topped and tailed | ||
| 115 g / 4 oz / 1 1/4 cups baby corn, halved | ||
| 225 g / 8 oz / 2 3/4 cups beansprouts | ||
| 15 ml / 1 tbsp cornflour | ||
| 45 ml / 3 tbsp soy sauce | ||
| 45 ml / 3 tbsp lemon juice | ||
| 15 ml / 1 tbsp sugar | ||
| Chopped spring onion | 45 Milliliter, garnish | |
Directions
1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the manufacturer's instructions. Drain and cover.
2. Heat the oil. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.
3. Add the mange-touts, baby corn and beansprouts and steam briefly. Add the noodles.
4. Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished with freshly chopped coriander or spring onion tops.
2. Heat the oil. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.
3. Add the mange-touts, baby corn and beansprouts and steam briefly. Add the noodles.
4. Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished with freshly chopped coriander or spring onion tops.
Chef
