Simple recipe for Ginger, Mushroom and Chicken Stir Fry with noodles
For the marinade:
250g chicken fillets (about 2 small fillets)
1 tbsp brown sugar
2 tsp cornflour
2 tsp ground ginger
1 tsp fine salt
1 tbsp sherry
2 tsp dark soy sauce
1 tsp lemon juice
For the sauce:
2 tsp cornflour
3 tbsp light soy sauce
200ml chicken stock
2 tsp olive oil
1 tsp garlic paste
100g shiitake mushrooms, sliced
150g portabellini mushooms, sliced
1/2 red onion, thinly sliced
1 medium carrot, cut into julienne strips
50g mange tout, cut into thin strips
To make the marinade: cut the chicken fillets into bite sized chunks. Combine the brown sugar, cornflour, ginger, salt, sherry, soy sauce and lemon juice in a bowl and mix until smooth. Add the chicken chunks and toss until they are evenly coated in the marinade. Set aside.
To make the sauce: Combine the cornflour, soy sauce and chicken stock in a bowl. Set aside.
Heat one teaspoon of olive oil in a frying pan. Add the chicken and marinade and fry until the chicken is just cooked. Transfer the chicken to a plate and set aside.
Cook the noodles as per the instructions on the pack. While the noodles are cooking you can start cooking the veggies.
Heat another teaspoon of olive oil in a large frying pan. Add the garlic paste and cook for 30 seconds. Turn up the heat and fry the shiitake and portabellini mushrooms for 5 minutes. Add the red onion, carrots and mange tout and cook over a high heat for a further 2 minutes.
Give the sauce a stir and then add it to the pan along with the cooked chicken. Allow everything to simmer for a minute or until the sauce has thickened slightly. Check the seasoning.
Drain the noodles and add them to the sauce mixture. Toss everything together, then heap onto heated plates and serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate