Gingered Chicken and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Fast Chicken /The Hawthorn Series Ingredients:
2 tablespoons cornflour |
1 cup chicken stock |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
2 tablespoons sesame oil |
4 chicken breast fillets, cut into strips |
2 red peppers, thinly sliced |
2 tablespoons ginger, grated |
1/2 cup bamboo shoot, sliced |
1 1/2 cups mixed mushrooms |
2 tablespoons fresh basil |
Directions:
1. Dissolve the cornfour in a quarter of the stock. Add the soy sauce, lemon juice, and remaining stock. Set aside.
2. Heat the oil in a wok.Add the chicken , red pepper, ginger,bamboo shoots and mushrooms.
3. Cook,stirring for 4-6 minutes,until the chicken is cooked.
4. Stir in the liquid and basil and bring to the boil to thicken.
5. Season with salt and pepper and serve with steamed rice.
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