Saturday, 6 December 2014


1 kg chicken breast fillets, sliced
6 cups cabbage, shredded
1 onion, sliced
1 red capsicum, sliced
1 teaspoon ground ginger
1 teaspoon minced garlic
2 tablespoons soy sauce
1 chicken stock cube
1 cup cold water
2 tablespoons cornflour
2 tablespoons oil
salt and pepper to taste

add 1 tablespoon oil to a wok or frypan and cook chicken (in two batches). remove from wok and set aside.

add another tablespoon of oil to the wok and cook, stirring, the garlic, cabbage, onion and capsicum till just tender

In a jug, mix the water, ginger, soy sauce, crushed stock cube and corn flour.

add chicken back into the wok with the vegetables.

add the water mix, stirring till thickened. (if too thick for your taste, add a bit more water)

add salt and pepper and serve.

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