Chicken Stir-Fry

Posted in Chicken, Recipes

chicken-stir-fry-newChicken Stir-Fry is an fantastically efficient way of re-using left-over cooked chicken.  Add any colourful finely chopped veggies of your choice and you will have a stunning dish of chicken stir-fry.  The chopped coriander and squeeze of fresh lemon or lime juice really brings this dish alive, so make sure you have some at hand!

Chicken Stir-Fry
Recipe type: Main
Cuisine: Indian/Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
This fabulous chicken stir-fry is made with leftover cooked chicken and a vegetables.
  • 300g left over chicken shredded
  • ½ red pepper cut into strips
  • ½ green pepper cut into strips
  • ½ yellow pepper cut into strips
  • 1 x large onion sliced
  • ½ cup of sweetcorn
  • 10 cherry tomatoes cut in half
  • 2 x tsp harissa paste
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp cumin seeds
  • ½ cup of chopped coriander
  • juice of one lemon
  1. Heat the oil in a wok and add the salt and cumin seeds until seeds slightly brown
  2. Add the onions and cook until slightly brown and soft
  3. Add the remaining veggies and stir-fry on a high heat for 5 minutes
  4. Add the harissa paste and stir-fry for another 2 minutes
  5. Switch off the heat and garnish with fresh lemon juice and coriander
  6. Serve with wholemeal pitta bread
Harissa is a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost as an accompaniment to vegetables and pulses.

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