Kamalika’s chicken stir fry from Multyfarnham Cookery School

Ingredients:

4 chicken breasts, 4 cloves chopped garlic, 4tsp chopped ginger, 4 tsp corn flour, 10ml soya sauce, 10ml mirin sauce, 10ml sweet chilli, 20ml teriyaki sauce, 100 ml sunflower or sesame oil, 50g salted peanuts, 1, pok choy, 100g Chinese cabbage, 1 red pepper sliced, 1 bunch of spring onion, salt & pepper to taste

Method:

Cut up the chicken breast into thin strips, season with salt & pepper

Rub the cornflour into the chicken

Mix all the sauce together in a separate bowl and set aside

Heat the wok and add the ginger, garlic and chicken strips

Keep mixing and stirring the chicken pieces till they are cooked and lightly golden in colour

Then add in the sauces, wait till the sauce are nice and thick in the wok

Then add the peppers and Chinese cabbage – mix them in

Just before serving add the spring onions and salted peanuts

Multyfarnham Cookery School, Co. Westmeath, Ireland. Tel. 044 93 71808

Kamalika’s chicken stir fry from Multyfarnham Cookery School

Ingredients:

4 chicken breasts, 4 cloves chopped garlic, 4tsp chopped ginger, 4 tsp corn flour, 10ml soya sauce, 10ml mirin sauce, 10ml sweet chilli, 20ml teriyaki sauce, 100 ml sunflower or sesame oil, 50g salted peanuts, 1, pok choy, 100g Chinese cabbage, 1 red pepper sliced, 1 bunch of spring onion, salt & pepper to taste

Method:

Cut up the chicken breast into thin strips, season with salt & pepper

Rub the cornflour into the chicken

Mix all the sauce together in a separate bowl and set aside

Heat the wok and add the ginger, garlic and chicken strips

Keep mixing and stirring the chicken pieces till they are cooked and lightly golden in colour

Then add in the sauces, wait till the sauce are nice and thick in the wok

Then add the peppers and Chinese cabbage – mix them in

Just before serving add the spring onions and salted peanuts

Multyfarnham Cookery School, Co. Westmeath, Ireland. Tel. 044 93 71808