» Chicken Recipes » Paprika, Soy Chicken in a Vegetable stir fry

Paprika, Soy Chicken in a Vegetable stir fry

(Serves 2)

Ingredients

• Lean chicken breast filets (Females: 2 x 4 oz OR Males: 2 x 7 oz)
• ½ Bag of stir fry vegetable mix (ensure it contains TF allowed vegetables)
• 1 Small red pepper, thickly sliced
• 1 Small green pepper, thickly sliced
• 8 Medium mushrooms, thinly sliced
• Olive oil spray

Marinade

• 1 - 2 Tablespoons sweet paprika (pimento )
• 3 Tablespoons salt reduced soy sauce
• 1 Cup  chicken stock
• 2 Shallots, sliced
• 1 Clove garlic, sliced
• 1 Small red chilli, seeded and diced (optional)

Method

1. Mix all marinade ingredients together in a medium size bowl and allow to sit while you prepare the chicken.
2. When preparing the chicken, trim off any visible fat and skin. Cut the chicken horizontally across, preferably with a fileting knife. Then cut the chicken on an angle so that pieces look like circles (some pieces won’t).
3. Place the chicken into a snap lock or freezer bag or a container with a lid, then tip the marinade over the top, spread evenly around the chicken and place the chicken mix in the fridge for 1-2 hours to allow flavors to develop and ingrain the chicken.
4. Using 2 large frying pans, lightly spray both with olive oil and put on high heat.
5. In one pan, place the chicken evenly spread out around the whole pan (leaving the marinade in the bag), cook until golden on both sides.
6. In the other pan, place the ½ bag of stir-fry vegetables, pepper and mushrooms. Add half the marinade and combine well. Cook for 5 - 10 minutes or until desired softness.
7. Place the other half of the marinade in a small saucer pan, stirring continuously, bringing to the boil.
8. Once the chicken and vegetables are cooked, place the vegetables onto the serving plates adding the chicken on top of the vegetables.
9. Spoon some of the marinade over the top of the dish and serve immediately.