Indo-Chinese · Lunch, Dinner
Chicken Manchurian
Pan-seared chicken pieces tossed in a glossy garlic-soy gravy, served over steamed rice.
- Calories
- 486 kcal
- Protein
- 43 g
- Carbs
- 57 g
- Fat
- 10 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 160 g Chicken breast
- 1¼ tbsp Cornflour
- 2 cloves Garlic
- 25 g Spring onions
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- 55 g Basmati rice
- ½ tsp Black pepper
Method
- Toss the chicken pieces in cornflour to coat lightly.
- Heat the oil in a wok and sear the chicken for 4-5 minutes until browned and cooked through; remove.
- In the same wok, stir-fry the garlic for 30 seconds, then add soy sauce, black pepper and half a cup of water.
- Simmer 2-3 minutes until the sauce thickens slightly, then return the chicken and toss to coat.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; scatter the chicken with spring onion and serve over the rice.
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