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Ingredients

+

Method:

  • Chicken breast (sliced into fine strips) 1.0 kg
  • Water 600.0 ml
  • Mushrooms (finely sliced) 300.0 g
  • Sunflower oil 150.0 ml
  • Green beans (cut in half) 100.0 g
  • Red onions (finely diced) 100.0 g
  • Red peppers (finely sliced) 100.0 g
  • Knorr Professional Brown Roux Granules
    Knorr Professional Brown Roux Granules
    60.0 g
    Added to cart: Knorr Professional Brown Roux Granules
  • Knorr Professional Sweet Chilli Sauce
    Knorr Professional Sweet Chilli Sauce
    40.0 ml
    Added to cart: Knorr Professional Sweet Chilli Sauce
  • Garlic (crushed) 25.0 g
  • Knorr Professional Chicken Stock Granules
    Knorr Professional Chicken Stock Granules
    20.0 g
    Added to cart: Knorr Professional Chicken Stock Granules
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    7.0 g
    Added to cart: Robertsons Chicken Spice
  • 100 g Bok choy cabbage (roughly chopped)

Preparation

  1. Method:

    • Heat oil (50 ml) in a pan, add mushrooms and fry until browned.
    • In a pot, add water and Knorr Chicken Stock Granules, stir well and bring to the boil. Add Knorr Brown Roux Granules and stir until sauce thickens. Add mushrooms and stir.
    • Season chicken with Robertsons Chicken Spice.
    • Heat oil (100 ml) in a large frying pan (wok) and stir-fry the chicken. Add garlic, beans, onions and peppers and continue to stir-fry until cooked. Add the cabbage and stir-fry for a further 2 min. Add the Knorr Sweet Chilli Sauce and stir-fry for a minute.
    • Pour the mushroom sauce over and stir-fry for a minute.
  2. Chef Tip:

    • Do not overcook the vegetables, ensure that the vegetables are still crunchy.
    • Protein option: Beef strips can be used instead of chicken strips.