Ingredients (4 persons)
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon lemon peel
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon chili flakes
- 500 g skinless chicken breasts
- 4 tablespoons cornstarch
- 1 red bell pepper, cubed
- 6 green onions, cut into 3-4 cm pieces
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 6 smaller kiwis, of you have bigger ones use 3-4
- 1 cup rice
- 200 g mushrooms
Preparation method:
- In a bowl stir together soy sauce, lime juice, sugar, lemon peel, vinegar and chili flakes until blended.
- Cut the chicken breasts into 2 cm cubes, add to the marinade and set aside for at least 1 hour.
- Remove the chicken cubes from the marinade and dredge them in the cornstarch until evenly coated.
- Heat 2-3 tablespoons of oil in a wok over medium-high heat, add chicken and stir-fry 4-5 minutes, then set the chicken aside.
- Add some other oil to wok, stir in garlic, ginger, pepper and onions, and stir-fry 1-2 minutes.
- Return chicken to wok and stir in the remaining marinade and simmer for 2-3 minutes.
- Add in cubed kiwi and let it simmer for a few seconds.
- For the side-dish, boil together the rice and mushrooms, add some salt, pepper and curry powder, cook on medium heat until rice is tender.
- Serve the kiwi chicken together with the mushroom rice and some slices of fresh kiwi.
- Kiwi Chicken
- Kiwi Chicken
- Kiwi Chicken
- Dice the tomatoes, green onion an garlic
- Kiwi Chicken Recipe
- Kiwi Chicken
- Kiwi Chicken
- Diced Kiwi
- Kiwi Chicken
This looks Realy tasty, a real nice all year round dish ,I love the colours.Chiken and a salad ,best of both worlds
Kind Regards
David Regards
David Head
Interesting recipe, never seen a recipe that mixes chicken and kiwi.