Chicken and mushroom stir fry
500 gm chicken breast fillets (cut into thin strips)
300 gm button mushrooms (halved)
300 gm broccoli small florets
4 spring onions (sliced with green stems)
1 red or yellow capsicum (julienned)
200 ml soy sauce + 1 tbsp cornstarch flour
2 tsp sesame oil
2 tbsp sunflower or corn oil
Ground black pepper
Salt (to taste)
Add sunflower or corn oil to a hot wok. Stir fry chicken for two to three minutes over medium-high heat. Add onion, mushrooms, broccoli and capsicum; stir frying each for two minutes, alternatively. Sprinkle black pepper. Add soy sauce and cornstarch flour Mixture. Stir gently to combine until sauce is thickened. Drizzle sesame oil. Combine and remove away from heat. Taste for salt. Serve with rice noodles aside.
*A version of this article appears in print in the 19 May, 2022 edition of Al-Ahram Weekly.