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Quick Chicken And Spring Onion Stir Fry

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Ingredients
  Small pasta twists 2 Ounce (50 Gram)
  Butter 3 Ounce (75 Gram)
  Oil 1 Tablespoon
  Diced garlic 1 Teaspoon
  Ginger root 1 Teaspoon, shredded
  Skinless boneless chicken 6 Ounce, cut into small pieces (175 Gram)
  Freshly ground black pepper 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Green pepper 1⁄2 Large, cored, deseeded and thinly sliced
  Red peppers 1⁄2 Large, cored, deseeded and thinly sliced
  Water 1⁄4 Pint (150 Milliliter)
  Spring onions 1 1⁄4 Bunch (125 gm), chopped (1 Large)
  Finely chopped fresh coriander 1 Tablespoon (Plus Extra To Garnish)
  Single cream 2 Tablespoon
Directions

1. Cook the pasta in lightly salted boiling water according to the packet instructions until just tender. Set aside.
2. Heat the butter with the oil in a saucepan. Lower the heat and add the finely diced garlic, ginger and chicken pieces and stir-fry for about 2 minutes to seal the chicken.
3. Add the pepper, turmeric, salt, Worcestershire sauce, and green and red peppers and cook for about 2 minutes, stirring occasionally.
4. Pour in the water, cover and cook over a low heat for 5 minutes. Add the spring onions, fresh coriander and cream and cook for a further 5 minutes.
5. Finally, add the cooked pasta and heat through. Serve immediately, garnished with fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Spring, Quick
Ingredient: 
Chicken
Cook Time: 
15 Minutes

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