Post by latinchef on Aug 28, 2002 7:43:00 GMT -6
Braised Chicken and Sweetcorn with Peppers
Makes 4 to 6 servings.
** Ingredients **
1 tbsp sunflower oil
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained
** Procedure **
1) Heat the oil in a wok.
2) Stir fry the spring onions and ginger for 1 minute.
3) Add the chicken and brown lightly.
4) Add the peppers and sweetcorn and stir fry for 2 minutes.
4) Pour in soy sauce and sherry, and stir fry for 2 minutes.
5) Pile onto a warmed serving dish and serve immediately.
Serving suggestion: serve with either long grain rice, or noodles.
Makes 4 to 6 servings.
** Ingredients **
1 tbsp sunflower oil
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained
** Procedure **
1) Heat the oil in a wok.
2) Stir fry the spring onions and ginger for 1 minute.
3) Add the chicken and brown lightly.
4) Add the peppers and sweetcorn and stir fry for 2 minutes.
4) Pour in soy sauce and sherry, and stir fry for 2 minutes.
5) Pile onto a warmed serving dish and serve immediately.
Serving suggestion: serve with either long grain rice, or noodles.