mary berry panang stir fry recipe

panang stir fry recipe

Basic ingredients for panang stir fry recipe

• 2 tbsp olive oil
• 2 chicken breasts, chopped into very thin strips
• 1 teaspoon Ginger, Garlic Paste
• 1 teaspoon Soy Sauce
• 1 teaspoon salt
• 1 teaspoon black pepper Ingredients
• 1 1/2 Rice 1 carrot, finely diced
• 1 Capsicum
• 1 Capsicum, finely chop
• 1 Broccoli, finely minced
• 1 Tbsp fresh ginger, peeled
• 1 Capsicum, finely cut
• 1 Capsicum
• 1 Capsicum
• 1 tbsp Sweet Chilli sauce
• 2 lime, squeeze
• 4 lime wedges

How to make panang stir fry recipe

• First, heat the water to a big boil and then cook the rice. Drain the rice well and rinse. Allow cooling. In a large frying pan heat the oil.
• Season the chicken with salt and black pepper. Add the soy sauce, ginger, garlic paste, and soy sauce to the pan. Add the honey to the pan and quickly fry for a few minutes on high heat until golden brown and cooked through. Set aside the pan.
• Add the onion, carrots, capsicums, cabbage, spring onions, and broccoli to the saucepan. Stir fry for about 4-5 minutes. Now Stir in the curry powder, ginger garlic, and curry powder. Fry for another minute. The cooled rice should be tossed with soy sauce, chili, and lime juice.
• Optional: Season the chicken with a little salt and pepper. Mix well and return the chicken to the pan. Serve the chicken with lime wedges.

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