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Scottish Main Course Recipes
Traditional Scotland Meal Ideas
stir fried gingered chicken recipes
This is a recipe for a delicious and relatively simple ginger and chicken stir fry.
3 chicken breasts, cut in thin strips
25 g (1 oz) margarine
1 x 15 ml spoon (1 tbsp) oil
1 x 5 ml spoon (1 tsp) fresh root ginger, grated
1 clove garlic, crushed
1 red or yellow pepper, deseeded and sliced
125g (4 oz) mange tout 50 g (2 oz) cashew nuts
2 spring onions, chopped
1 x 15 ml spoon (1 tbsp) soy sauce
2 x 15 ml spoons (2 tbsps) dry sherry 1 x 5 ml spoon (1 tsp) cornflour Spring onions, to garnish
1 x 15 ml spoon (1 tbsp) cornflour
1 egg white, beaten
1 x 5 ml spoon (1 tsp) soy sauce
1 x 5 ml spoon (1 tsp) dry sherry
Mix the marinade ingredients together and pour over the chicken. Cover, place in refrigerator for 30 minutes. Heat the margarine and oil and stir fry chicken for 1 minute. Remove.
Stir fry the ginger, garlic, pepper and mange tout for 1 minute. Return the chicken to the pan with the cashew nuts. Saute for a further 1-2 minutes. Mix the soy sauce, sherry and cornflour and add to the pan. Cook until the sauce thickens. Serve garnished with spring onions.
Preparation Time 20 mins
Cooking Time 5 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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