Soy seasoned chicken stir-fry recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 401 calories / serving
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SOY SEASONED CHICKEN STIR FRY (h)

kikkoman soy sauce resize 1Rinse 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. Cut into a think chunk of chicken to ensure it is cooked through, with no pink showing. Serve with cooked rice and garnish with coriander leaves. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 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
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  • Energy 1698kj 401kcal 20%
  • Fat 5.2g 7%
  • Saturates 0.9g 5%
  • Sugars 9g 10%
  • Salt 1.9g 31%

of the reference intake
Carbohydrate 57.5g Protein 35g Fibre 4.6g

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