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Chicken and Bean Stir Fry     HT  MC  30mins

Serves 4     Hot Poultry Vegetables Economical  Main Course Dairy Free Eggless

2 tbsp Vegetable Oil
2 Large or 4 small Chicken Thighs
2 Garlic Cloves, crushed
2.5cm /1-inch fresh Root Ginger, grated
175g/6oz Green Beans, thinly sliced on the diagonal
1 Onion, cut into 2.5cm/1-inch pieces
100g/4oz Small Mushrooms, halved
3 tbsp Soy Sauce
120ml/4fl.oz. hot Chicken Stock
The Juice of ˝ a Lemon


1. Remove the skin and bones from the thighs and cut the flesh into 2.5cm/1-inch pieces. 


2. Heat half the oil in a large frying pan or wok until very hot then add the chicken and stir-fry for 4-5 minutes until golden brown on all sides. Remove from the pan with a slotted spoon and set aside.

3. Add the remaining oil to the pan/wok and heat until hot add the garlic and ginger and stir fry over a medium heat for 30 seconds.

4. Increase the heat to high then add the green beans, onions and mushrooms and stir fry for 2-3 minutes.

5. Return the cooked chicken to the pan together with the soy sauce, stock and lemon juice and cook, for 2-3 minutes, stirring from time to time. Serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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