Student Chicken and
Bean Stir Fry HT
Serves 1 Hot Poultry Vegetables Main Course
Dairy Free Eggless
1 tbsp Vegetable Oil
1 Large Chicken Thigh
1 Garlic Cloves, crushed
1 heaped teasp freshly grated Root Ginger
75g/3oz Green Beans, thinly sliced on the diagonal
˝ Onion, cut into 2.5cm/1-inch pieces
4 Small Mushrooms, halved
2 tbsp Soy Sauce
60ml/2fl.oz. Hot Chicken Stock
A splash of Lemon Juice
1. 1. Remove the skin and bones from the thighs and cut the flesh into
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, heat until quite hot then 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
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