Stir Fried Chicken Strips
|Boneless chicken breasts||1 1⁄2 Pound (150 Grams)|
|Spring onions||4 (Including 1 Inch Of Green Tops)|
|Green pepper||1⁄2 Large|
|Groundnut oil/Sunflower oil||4 Tablespoon|
|Walnuts||2 Tablespoon, coarsely chopped|
|Chili paste||2 Tablespoon|
|Chicken stock||6 Tablespoon|
Slice the chicken breasts into uniform strips no more than 5 mm/ 1/4 inch thick; if the breasts are very thick, you may need to slice them in half through the middle first.
Put them in a bowl, dredge them with the cornflour, and then toss them in it.
Slice the spring onions into very fine rounds.
Slice the pepper into strips the same size as the chicken.
Heat a wok (if you have one) or a heavy saucepan or frying-pan over a high heat.
When hot, add the oil (it should sizzle).
Before the oil starts to smoke, add the spring onions, green pepper and walnuts, and stir-fry for 1 minute.
Add the chili paste (if used), the salt and sugar; reduce the heat to low and stir rapidly for 1 minute.
Add the chicken and turn the heat back up to high; stir-fry for 2 minutes or until the chicken loses its pinkness.
Add the stock (which should not be too strong in flavour) and blend well for 1 minute.
Remove from the heat and serve instantly with rice.