Jewish Chicken Wok-fry

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Jewish Chicken Wok-fry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
3 cups boneless, skinless kosher Chicken breasts (thickly sliced into pieces)
10 baby Sweet corn cob
2 tablespoons water
1 red Bell pepper (seeds removed, cut into thin sticks)
1 green Bell pepper (seeds removed, cut into thin sticks)
2 cloves garlic (crushed)
1 green chile pepper (seeds remove, cut into strings)
1.333 cups canned, sliced Water chestnut (drained)
1 cup chicken stock
¼ cup gluten-free hoisin sauce
1 tablespoon tamari (gluten-free soy sauce)
1 teaspoon Ginger powder
2 tablespoons Corn starch
How healthy are the main ingredients?
sesame oilChicken breastgarlic

Preparation steps

1.
Heat both the oils in a wok or large deep frying pan. Add the chicken and cook for 4-5 minutes until lightly browned. Remove from the pan and set aside.
2.
Add the baby sweetcorn and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
3.
Add the peppers, garlic and chilli and cook for 5 minutes, stirring frequently. Stir in the water chestnuts and the chicken.
4.
Whisk together the stock, hoisin sauce, soy sauce, ginger, and cornflour. Add to the pan and bring to a boil.
5.
Reduce the heat and simmer for 4-5 minutes, until the sauce thickens. Serve immediately.