Ingredients
| 400g skinless chicken breast, cut in thin strips |
| 1tbsp sunflower oil |
| 2-3 carrots, peeled and cut into thin strips |
| 30g unsalted peanuts |
| 1 small squash, peeled, de-seeded and cut into thin strips |
| 3-4 spring onions, cut at an angle |
| ½ Chinese leaf lettuce, roughly chopped |
| For the marinade |
|---|
| 2tbsp Kikkoman Less Salt Sauce |
| 2tbsp soft brown sugar |
| 1tbsp toasted sesame oil |
| 1tsp ground chilli |
Step by step
- Mix all the marinade ingredients together. Place the chicken in a non-metallic bowl and pour over the marinade, Mix well, then cover and leave for at least 30 minutes.
- Remove the chicken and reserve the marinade for later. Heat the oil in a wok and stir-fry the chicken on both sides for 1-2 minutes then leave to one side. Stir-fry the carrots and peanuts for 2 minutes.
- Add the squash, spring onions and Chinese leaf and stir-fry for a further 2 minutes.
- Return the chicken to the pan, together with the marinade and fry for approx. 2 minutes or until cooked. Serve immediately.
Cook’s tip: If you want a more substantial meal, serve with rice or noodles.
