South-east Asian Wok Dish
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps vegetable oil
- 4 skinless, boneless Chicken breasts (sliced)
- 1 Red onion (sliced)
- 2 Tbsps freshly grated ginger (peeled and finely sliced)
- 1 stick Lemongrass (finely sliced)
- 4 cloves garlic cloves (finely sliced)
- 1 baby Leek (finely sliced)
- 3 Mushrooms (sliced)
- 2 carrots (finely sliced)
- 1 Zucchini (chopped)
- 1 small Cabbage (finely sliced)
- 2 Tbsps almonds
- 1 red pepper (seeds removed, finely sliced)
- 1 green Bell pepper (seeds removed, finely sliced)
- 1 yellow pepper (seeds removed, finely sliced)
- 1 Tbsp Corn starch (mixed with a little water)
- ¼ cup gluten-free tamari
- ¼ cup Rice wine
- 1 Tbsp sesame oil
- 1 Tbsp white Sesame seeds
- 1 Tbsp black Sesame seeds
- 3 scallions (thinly sliced lengthwise)
- 1 handful Thai Basil
Preparation steps
1.
Heat a large wok over a high heat then add 1 tablespoon of oil and stir-fry half the chicken for 3 minutes, until cooked through. Transfer to a bowl and repeat with the remaining chicken. Set aside.
2.
Heat the remaining oil in the wok and add the onion, ginger, lemongrass, garlic and leek. Stir-fry for 2 minutes.
3.
Add the mushrooms, carrots, courgettes, cabbage, almonds and peppers and stir-fry for 2 minutes.
4.
Add the chicken, along with the juices, then add the cornflour, tamari sauce, rice wine and sesame oil. Stir-fry for a further 2-3 minutes.
5.
Put onto serving plates and sprinkle with sesame seeds. Garnish with sliced spring onions and Thai basil.
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