Forget takeaways – you can make this mouthwatering chicken stir-fry at home!
INGREDIENTS:
- 3 chicken breasts, cubed or cut into strips
- 1 fresh leek, finely chopped
- 1 Kallo Chicken stock cube, dissolved in 150ml boiling water
- Red birds-eye chillies to taste
- 2 garlic cloves
- Slice of ginger
- 2 Tbsp soy sauce
- 2 tsp fish sauce
- 2 Tbsp sesame oil
- Rice noodles (fresh straight to wok noodles)
- Bag of prepared stir-fry vegetables
METHOD:
1. Cut the chicken into strips and fry in the sesame oil until sealed. Add 150ml of Kallo chicken stock and the fresh chillies to the cooked chicken and simmer on a low heat for 10 minutes.
2. While the chicken is simmering, finely chop the leeks, garlic and ginger.
3. Drain the stock from the chicken into a bowl and save for later. Fry the chicken with the sesame oil, fish sauce and soy sauce. Add the vegetables, leeks, ginger, garlic and fry for 3 minutes.
4. Re-introduce the stock and fry for another 3 minutes.
5. Add the rice noodles and stir for 1 minute, serve immediately.
Kallø is a range of organic, coeliac- friendly and lactose-free stock cubes made with only the finest herbs and vegetables. Add them to your soups, curries casseroles and stews to enhance the vibrancy of dishes. chantalorganics.co.nz
