Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.14 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons dry sherry
- 2teaspoons cornflour
- 1 capsicum, sliced
- 2 stalk celery, sliced
- 1tablespoons fresh coriander (to serve)
- 2 cm piece ginger
- 3 spring onions, chopped
- 2tablespoons soy sauce
- 1 lemon, juiced and rind grated
- 1/3 cup chicken stock
- 600grams chicken strips
- 1tablespoons peanut oil
- 2 cups medium grain white rice (to serve)
Method
Step 1 of 6
Place Chinese rice wine or dry sherry into a bowl. Add chopped spring onions, Grate a 2cm piece of fresh ginger and add them to the bowl, add chicken strips and toss to coat. Set aside to marinate for 10 minutes.
Step 2 of 6
Heat peanut oil in a wok over medium-high heat. Add capsicum and celery stalks. Stir-fry for 2 minutes. Transfer to a bowl.
Step 3 of 6
Heat peanut oil, in the wok and stir-fry chicken pieces in batches for about 3 minutes until golden. Stir in soy sauce, grated rind, juice of lemon and chicken stock.
Step 4 of 6
Return vegetables to pan and simmer for 5 minutes. Blend cornflour with a little cold water until smooth. Stir into pan and boil for 2 minutes until sauce thickens.
Step 5 of 6
Cover with a tight fitting lid or foil and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15 minutes or until the water has been absorbed. Remove from heat and allow to stand for 5 minutes without lifting the lid. Stir the rice with a fork to separate the grains
Step 6 of 6
Serve with steamed rice and garnished with coriander leaves.
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