CHICKEN WITH GARLIC, PEPPER AND CORIANDER
A beautifully mild but very fragrant dish; the use of coriander stalk rather than leaf adds and amazing flavour.
Provided by angiechili
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly blend the paste ingredients together using a pestle and mortar or small food processor; it should not be too smooth. Cut the strips of chicken breast at an angle into thin slices.
- Put the oil a pan or wok set over a high heat. Add the paste, pepper and sugar and stir continually, until the garlic is soft and starting to brown.
- Stir in the thinly sliced chicken. When the chicken has started to cook on the outside, add the oyster and soy sauces, carrot and courgette. Keep stirring until the chicken is almost cooked through and the vegetables are tender but still crunchy. Add the stock to the pan and simmer for another 2-3 minutes, until pipping hot and the chicken is completely cooked through. Serve, garnished with the coriander leaves, salad onion and cucumber.
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