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Kung Fu Chicken

Mains
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Kung Fu Chicken

optionalMore Curry
Salt
0.5canBamboo shoots
0.5dlCashew nuts
1dlBean sprouts
1Bouillon cube
1cloveGarlic
1tspGinger
1canCoconut milk
1Pepper fruit
1tbspSoy sauce
1.5lWater
1-2Carrots
2tbspOil
250gChicken fillet
3Blocks noodles
3tspCurry
4Spring onions

Instructions for Kung Fu Chicken

To prepare the Kung Fu Chicken recipe, please follow these instructions:

Cut the chicken into strips.

Clean peppers, carrots and spring onions and cut them into thin, elongated strim clay. Rinse bean sprouts.

Arrow white onion and chop it finely. Put it all in a bowl.

Getting oil in a pan and turn on almost maximum heat. Add the curry powder, when the oil "sizzle". FRY for about a minute while being stirred around. Add the ginger and garlic and sauté another minute.

Add the chicken. Increased the under about whisking, until it is light brown on the outside. Turn down to medium heat. When the meat is white on the inside, it is done.

Pour the water and bouillon cube in a new pot and pump up to full strength. Remember lid. When the water boils, accepted the noodles gently. Cook them 3-4 mi nutter.

Came the vegetables from the bowl down into the pan with the chicken with bamboo shoots, bean sprouts and cashews. Flip it regularly for a few minutes.

Add the coconut milk and soy and let it cook for two minutes. Server with nud Les.

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