Sout-east Asian Chicken Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 tablespoons
- 2 cups
Chicken breasts (cut into strips)
- 2 cups
Squid tentacle (scored in a cross-hatched pattern and chopped)
- 1 tablespoon
yellow Thai curry paste
- 2
onions (sliced)
- 1
Bok Choy (cut into strips)
- 2
- 2
- ⅜ cup
- 3 tablespoons
dark soy sauce
- 2 tablespoons
- 2 tablespoons
Preparation steps
1.
Heat the oil in a wok and fry the chicken, squid and the curry paste on a high heat. Remove from the wok and fry the vegetables in the meat juices. Deglaze with the stock and braise for around 5 min, stirring continuously.
2.
Return the chicken and the squid to the wok and heat through. If necessary add a little more stock and season with soy sauce, fish sauce, salt and ground black pepper. Stir in the coriander and serve with basmati rice.
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