Chicken and Shitake stir fry

Chicken and Shitake stir fry

Originally uploaded by Andrew K Brown.

Coat the chicken in mixture of soy sauce and sherry (1:1) while you prepare the vegetables. Also, separately put soy sauce, sherry (2:!) and the juice of a lime in a bowl for later use.

For the vegetables we had shitake mushrooms, red pepper, shallots (quartered), broccoli, ginger (cut into matchsticks) and a chili.

Fry the chicken in oil first for about 3-4 minutes, then take out of the wok and set aside. Then fry the shallots, ginger and chili for 2 minutes, add the red pepper and broccoli and cook for a further minute.

Return the chicken and the reserved soy/sherry/lime sauce and heat through.

Serve with boiled rice.

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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