Chicken ‘Stir Fry’ Traybake

Name: Chicken ‘Stir Fry’ Traybake
Total time: 35 min
Ingredients: 3 Chicken breast, chopped; 1 Onion, peeled chopped; 1 Bell pepper, sliced; 2 cloves Garlic, peeled minced; 1 tsp Ginger, minced; ½ tsp Salt; ½ tsp Black pepper; 1 ½ tbsp Cornstarch; 2 tbsp Shaoxing wine; 4 tbsp Brown sugar; 2 tsp Chili flake, flakes; 2 tbsp Ketchup; 1 tbsp Oil; 240 ml Chicken stock; Scallion; Sesame seed; Noodle, cooked

By Kitchen Sanctuary · 35 min

Ingredients

Chicken breast · chopped3
Onion · peeled chopped1
Bell pepper · sliced1
Garlic · peeled minced2 cloves
Ginger · minced1 tsp
Salt½ tsp
Black pepper½ tsp
Cornstarch1 ½ tbsp
Shaoxing wine2 tbsp
Brown sugar4 tbsp
Chili flake · flakes2 tsp
Ketchup2 tbsp
Oil1 tbsp
Chicken stock240 ml
Scallion
Sesame seed
Noodle · cooked

Instructions

Preheat the oven to 220°C / 425°F (fan).
Put the chicken, onion and red pepper in a shallow roasting tray.
Mix all the sauce ingredients except the chicken stock. Stir in the hot stock, then pour over the chicken and vegetables.
Cook for 20-25 minutes, stirring once halfway, until the chicken is cooked through and golden brown. Slice into a piece to check it is piping hot and no longer pink in the middle.
Serve topped with spring onions, sesame seeds and chilli flakes, with rice or noodles.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Onion Ginger Scallion Bell pepper Brown sugar Chicken breast

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app