Samurai Chicken Stir-Fry

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (483.3 g)
  • Calories 579.7
  • Total Fat - 19.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 219.4 mg
  • Sodium - 1521.5 mg
  • Total Carbohydrate - 50 g
  • Dietary Fiber - 8 g
  • Sugars - 12.1 g
  • Protein - 53.7 g
  • Calcium - 173.5 mg
  • Iron - 5 mg
  • Vitamin C - 192.3 mg
  • Thiamin - 0.6 mg

Step 1

Heat the oil in a wok over high heat and add the capsicum and carrot and stir-fry for 2 minutes or until softened and use a slotted spoon to transfer to a plate.

Step 2

Add the garlic and ginger to the wok and stir-fry for 1 minute or until aromatic and then add the chicken and cook, stirring occasionally, for 5 minutes or until starting to brown.

Step 3

Add the soy sauce, sugar, mirin and chillies and reduce heat to medium and simmer, stirring occasionally for 15-20 minutes or until liquid has reduced.

Step 4

Return the capsicum mixture to the wok and cook, tossing, for 1 minute or until heated through and then drizzle with sesame oil and sprinkle with shallots.

Step 5

Serve with steamed rice.

Tips & Variations


No special items needed.

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