Spicy Chicken Stir-Fry

Total Time
40mins
Prep 20 mins
Cook 20 mins

one of my favourites

Ingredients Nutrition

Directions

  1. Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.
  2. Cut chicken into bite-sized strips.
  3. Add to the spice mixture and stir to coat thoroughly.
  4. Set aside.
  5. Prepare the vegetables.
  6. Cut the spring onions, celery and peppers into 2 in long thin strips.
  7. Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.
  8. Heat the oil in a large frying pan or wok.
  9. Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.
  10. Remove from the pan and keep warm.
  11. Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.
  12. Add the mangetout and cook a further 2 minutes.
  13. Return the chicken to the pan, with the lime juice and honey.
  14. Cook for 2 minutes.
  15. Adjust the seasoning and serve immediately.

Reviews

(3)
Most Helpful

Dyno-mite!!! We love stir-fry and this is one of the best we have tried. The chicken coated in the seasonings and spices really jazzes things up. The veggies made the stir-fry so colorful and tasty. The lime-honey sauce just tops it of with a wonderful sweet-sour flavor. I served this with steamed rice. We salute you Evie*

ratherbeswimmin' October 30, 2002

Great recipe, we really enjoyed it. The sugar snap peas (Mange-touts paeas) didn't look fresh so I took the liberty of using frozen green. Because we are "HOT" spice hounds I added 3 tbsp Thai Chili sauce and omitted the caster sugar The lime honey combination is just the right finishing touch. This was SOooo good Thanks Evie* for another tasty meal

Bergy June 05, 2010

I made this for the first time for a dinner party. I was really disappointed and whilst I followed the recipe letter for letter it was bland. Sorry! Next day I jazzed up the leftovers a little with a handful of coriander, a generous dollop of oyster sauce and sprinkling of chopped peanuts, but still bit bland.

jetaime Hayr August 15, 2003

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