Spicy Chicken Stir-fry

The chicken is marinated in an aromatic blend of spices and stir-fried with crisp vegetables. If you find it too spicy, serve with a spoonful of soured cream or yogurt. It's delicious hot or cold.


serves 4
2.5 ml (1/2 tsp) ground turmeric
2.5 ml (1/2 tsp) ground ginger
5 ml (1 tsp) salt
5 ml (1 tsp) ground black pepper
10 ml (2 tsp) ground cumin
15 ml (1 tbsp) ground coriander
15 ml (1 tbsp) caster sugar
450 g (1 lb) boneless chicken breasts, skinned
1 bunch spring onions 4 celery sticks
2 red peppers, seeded
1 yellow pepper, seeded
175 g (6 oz) courgettes
175 g (6 oz) mangetouts or sugar snap peas
sunflower oil, for frying
15 ml (1 tbsp) lime juice
15 ml (1 tbsp) clear honey


1. Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.

2. Cut the chicken into bite-sized strips. Add to the spice mixture and stir to coat the chicken pieces thoroughly. Set aside.

3. Prepare the vegetables. Cut the spring onions, celery and peppers into 5 cm (2 in) -long, thin strips. Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts or sugar snap peas.

4. Heat 30 ml (2 tbsp) of oil in a I preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary. Remove from the pan and keep warm.

5. Add a little more oil to the pan and cook the spring onions, celery, peppers and courgettes over a medium heat for about 8 - 10 minutes, until beginning to soften and turn golden. Add the mangetouts or sugar snap peas and cook for a further 2 minutes.

6. Return the chicken to the pan, with the lime juice and honey. Cook for 2 minutes. Serve immediately.

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