About this recipe:A gingery Asian stir-fry served over rice noodles.
675g (1 1/2 lb) skinless, boneless chicken breast fillets
140g (5 oz) caster sugar
7 tablespoons soy sauce
175ml (6 fl oz) mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated root ginger
3 carrots, julienned
2 onions, thinly sliced
1 (225g) tin bamboo shoots
225g (8 oz) mushrooms, sliced
30g (1 oz) watercress, coarsely chopped
1 (250g) pack rice noodles, soaked and cut into 5cm (2 in) pieces
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Method Prep:20min › Cook:15min › Extra time:10min › Ready in:45min
Cut chicken into bite size pieces. In a medium bowl, combine the sugar, soy sauce and mirin wine. Mix well, and set aside.
In a large frying pan or wok, heat oil over medium high heat. Squeeze juice from grated ginger into wok, then add grated ginger and stir-fry until brown. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
One at a time add the carrots, onions, bamboo shoots, mushrooms and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.
Used different ingredients.
Very delicious. The taste reminds me of Yakisoba. In the future I would not add as much sugar as recommended. In addition to the veggies in the recipe, I added mangetout,chanterelle mushrooms and baby pak choi. - 18 Jul 2008
Altered ingredient amounts.
Delicious! This recipe is incredible, the flavours and textures combine very well to create a very tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts, reduced the amount of sugar to about 5T and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't skimp on the watercress, watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection. - 18 Jul 2008
This was sensational! I marinates the chicken all day and the flavours were so light and tastey! A really healthy dinner too with all the fresh vegetables too! Highly recommend - easy to make but highly impressive when serving up! I'll be making this again! - 08 Jun 2010