Soy Seasoned Chicken Stir Fry.
An aromatic dish, flavoured with Kikkoman Soy Sauce and Chinese five spice powder.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
225g (8oz) basmati or long grain rice
3tbsp Kikkoman Soy Sauce
1tsp runny honey
1tbsp Chinese five spice powder or paste
1tsp chopped fresh parsley
450g (1lb) skinless boneless chicken breasts, diagonally sliced strips
1tbsp olive oil
1 onion, finely sliced
2 red peppers, deseeded and sliced
150g (5oz) baby sweetcorn, halved lengthways
150g (5oz) oriental mushrooms such as Enoki
Coriander leaves to garnish
- Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm (1inch). Bring to the boil, cover with a tight fitting lid and simmer over a very low heat for 20 minutes.
- Meanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
- Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
- Add the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
Serve with cooked rice and garnish with coriander leaves