Not exact matches
I've used a small
piece of chicken breast meat, pan fry
lightly in a little oil in the saucepan,
seasoned with salt and black pepper, cook until the chicken is done.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and
lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into
pieces or leave whole
Season the chicken
pieces and fennel with salt and pepper and place in a
lightly greased casserole.
Take the chicken
pieces out of the marinade and dredge
lightly in the
seasoned flour, 1 at a time.
Lightly drizzle with olive oil, toss, sprinkle on the
seasonings, and toss again until every
piece of carrot is coated in spices.
Season each
piece lightly with salt and dredge in 1/2 cup cornstarch to coat.